Fresh Lamb Rump
Fresh Lamb Rump comes from the top of the loin or saddle and the leg of the lamb. This is a popular cut for chefs to use as it is a tender and full of flavour. This cut is very lean which means if over cooked it can become tough and dry out. Cook to medium-rare and leave to rest for half the amount of cooking time, allowing the muscle to relax after being cooked.
Lamb Rump Salad:
Roasted lamb rumps with crushed Niçoise potatoes
- Total time: 40 min
- Prep Time: 20 min
- Cook Time: 20 min
- 1 head garlic with fat cloves
- 150ml olive oil
- 5 sprigs thyme
- 600g new potato, ideally Jersey Royals
- 2 sprigs mint
- 2 tbsp caper
- 3-4 anchovy fillets, roughly chopped
- 25g pitted black olive, roughly chopped
- small bunch chervil or parsley
- 4 rumps of lamb, about 250-300g each
- 8 sprigs rosemary
Method for Potatoes
- First of all confit the garlic. Heat the oven to 190C/fan 170C/ gas 5. Separate and peel the cloves. An easy way to do this is by putting each clove flat on a board, place a large, heavy knife flat on top and smash down with your clenched fist. This loosens the skin. Then trim the root ends.
- Heat 4 tbsp olive oil in a small frying pan, cook the garlic until golden brown, then transfer to a small roasting dish, add some salt and 1 sprig of thyme and roast in the oven for about 10 mins until softened. Remove and cool; leave the oven on to roast the meat.
- Bring a large pan of salted water to the boil. Tip in the potatoes and mint and leave to simmer for 15 mins until the potatoes are just tender. Drain and discard the mint. Leave to stand for 10 mins until potatoes are cool enough to handle, then, using a small, sharp knife, peel off the skin.
Method for Lamb
- Return the potatoes to the pan and, using a large fork, roughly crush. Mix in about 3 tbsp olive oil, the capers, chopped anchovies, olives and 3-4 confit garlic cloves. Crush again with the fork. Chop the chervil or parsley and mix in along with some seasoning. Set aside and keep warm.
- Trim any excess fat from the top layer of lamb, leaving a little on for cooking. Score the top in a criss-cross using a sharp knife. Season well. Heat a heavy based non-stick pan until very hot, add 2 tbsp of oil, then cook the lamb, fat-side down. Sauté well and turn on all four sides until nicely browned all over (about 4 mins) then remove from pan.
- Arrange the remaining thyme and the rosemary in a roasting tray (or into the frying pan if it is ovenproof) to make 4 piles. Place a piece of lamb on top of each one. Roast in the oven for 15-20 mins until cooked to medium, then let the meat rest for 5 mins.
- To serve, spoon a portion of potato onto each plate. Arrange the tomatoes, courgettes and beans around it or just a simple salad, if you prefer. Slice the lamb on the diagonal, fan out on top, then drizzle with any meat juices. Top each piece of lamb with some more confit garlic.
This recipe was used from bbc good food:
Contact M & M Master Butchers for advice on this: