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Roast Rump of Lamb with New Potatoes and Broad Beans Recipe

Ingredients

For the lamb
• 2 lamb rump steaks, each 7oz/200g
• Salt and freshly ground black pepper

For the broad bean paste

• 9oz/250g fresh or frozen broad beans
• A few sprigs of fresh thyme, leaves only
• Salt and freshly ground black pepper
• 3½fl oz/100ml extra virgin olive oil
For the salad
• 10-12 small new potatoes, boiled
• A handful of mangetout, finely sliced
• 8 radishes, finely sliced
• A large handful of fresh chives, chopped
• 2 lemons, juice only
• 1 tbsp Dijon mustard
• Salt and freshly ground black pepper
• 2¾fl oz/75ml olive oil

How to prepare

1.    Preheat the oven to 200C/400F/Gas 6.

2.    Score the lamb with a sharp knife and rub with the salt and freshly ground black pepper.

3.    Place the lamb into a hot ovenproof pan on a high heat and sear on all sides.

4.    Transfer the lamb to the oven and roast for 8 to10 minutes.

5.    Set the lamb aside to rest in a warm place.

6.    For the broad bean paste, blanch the broad beans in a pan of boiling water until they are tender, before draining and allowing to cool.

7.    Put the beans into a blender with the thyme, salt and freshly ground black pepper. Blend.

8.    With the motor running, gradually add the oil until the mixture is a rough paste.

9.    For the salad dressing, whisk the mustard, lemon juice, salt and freshly ground black pepper together in a bowl, then slowly whisk in the oil.

10.    Place the remaining salad ingredients into a large bowl, then drizzle over the salad dressing and stir well.

11.    To serve, place the lamb rumps onto plates, adding alongside the salad and a spoonful of broad bean paste.


Eat & enjoy,
MeatNoVeg!