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Rump of Lamb Recipe

Category

Photography, Recipes

Tags

Beth Kerridge, Hand & Flowers, Rump of Lamb, Salsa, Tom Kerridge, Tom's Table

Date

Method The Rub

Over a gentle heat warm a small dry frying pan and add the fennel seeds, cloves and peppercorns.  Heat for 2 – 3 mins, agitate the pan from time to time until the seeds are evenly toasted and aromatic.  Let them cool for a bit then add the rosemary and thyme and grind to a fine powder.

Tip into a small bowl and add the mustard powder, garlic and a good sprinkling of salt and pepper, stirring well together.

Rub this mix on the the lamb rumps, massage the meat with your hands to cover every bit of the lamb.

Ingredients The Rub

2 tsp fennel seeds

1/2 tsp cloves

1/2 tsp black peppercorns

2 tsp English Mustard Powder

2 garlic cloves finely grated

1 tsp dried thyme

1 tsp dried rosemary

Flaky sea salt and fresh ground black pepper

Ingredients The Lamb & The Celery Serves 2

2 rumps of lamb about 250 g each

Veg Oil for cooking

CELERY

1/2 head of celery – 200 g trimmed

2-3 tbsp good extra virgin olive oil

1 onion finely diced

2 red chillies, sliced into rings

1/2 – 1 tbsp yellow mustard seeds to taste (more or less heat)

1 tbsp red wine vinegar

2 tbsp chopped dill

80 g feta cheese cubed.. or blue cheese works well too!

Method Seared Lamb

Drizzle a little oil into a large ovenproof, non stick frying pan and place over a high heat.  Once it’s hot add the lamb rumps fat side down and cook for 8 minutes, turning frequently, so they’re nicely seared and have taken on plenty of colour.  They should be evenly caramelised all over.  Then add a knob of butter and baste the lamb in the melted butter and juices before transferring the frying pan to the oven.

Roast the rumps for 5-6 minutes for medium-rare, allowing a couple of minutes longer if you prefer your lamb cooked medium.  Remove from the oven, lift the lamb onto a tray or plate, and leave to rest in a warm place, covered lightly with foil.

Method Celery

Remove tough strings with a vegetable peeler and slice on the diagonal into 1cm pieces.  Heat a non stick frying pan over a medium heat and add 2 tbsp olive oil.  Add the onion and saute for about 10 minutes until softened, stirring from time to time.  Add the celery slices, chillies and mustard seeds and continue to cook for about 5 minutes, until the celery is just softened.

Add any juices from the pan the lamb was cooked in.  If it looks a little dry, add a splash more oil or water.  Mix in the wine vinegar and chopped dill and season to taste with salt and pepper.  Warm through for a minute or two and then stir in the feta or blue cheese and remove from the heat.

To Serve

After resting, slice the lamb thickly and serve alongside the celery and cheese.

Delicious!