Lamb rump with seasonal vegetables
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
Ingredients
- or baby carrots 150g Chantenay
- avocado oil
- 1 sprig rosemary, chopped
- garlic salt
- 2-3 depending on size (Percy’s uses Choggia Barbietola) beetroot
- 4 medium potatoes, peeled (Percy’s uses red-skinned Rooster potatoes)
- a couple of sprigs thyme
- 2 cloves garlic, smashed with the flat blade of a knife butter
- (ask your butcher for some) oil or lamb fat
- 350g lamb rump
- 200g sprouting broccoli, steamed
- flat-leaf parsley
- rosemary
Method
- STEP 1
Heat the oven to 200c/fan 180c/gas 6. Boil the carrots for 5-10 minutes, depending on their size, drain, put on a roasting tray, drizzle with avocado oil and sprinkle with the chopped rosemary, garlic salt and black pepper.
- STEP 2
Simmer the beetroot until almost tender, drain, peel and halve, leaving the tail of the beetroot intact. Put on the tray with the carrots and roast for 10- 15 minutes until lightly browned.
- STEP 3
Simmer the potatoes with the thyme and garlic until tender. Mash with a knob of butter, season and keep warm.
- STEP 4
Heat a little lamb fat or oil in a wok or small deep pan. When hot, add the lamb. Brown evenly for 2 minutes on both sides then transfer to a roasting tray. Leave to rest for 8 minutes.
Turn the lamb over and put in the oven for 4 minutes. Take out of the oven, turn over and rest for 8 minutes. Turn over and put in the oven for 4 minutes. Take out of the oven, turn over and rest for 12 minutes.
Test the core temperature with a meat thermometer – if it isn’t 49c, keep cooking and resting until it is (take the temperature after resting). This will be rare, keep cooking for medium. - STEP 5
Carve and serve with the accompaniments.
