Rump of Lamb Recipe
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
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.
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.
After resting, slice the lamb thickly and serve alongside the celery and cheese.