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Lamb rump with seasonal vegetables

Published: December 19, 2014 at 2:29 PM

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Serves 2

A little effort

Total time: 1 hr and 30 mins

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Ideal for Sunday lunch, this recipe for perfectly cooked Lamb rump with sprouting broccoli, beetroot and Chantenay carrots is a little more effort than your usual fare but well worth it.

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Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal537
• fat21.3g
• saturates9.4g
• carbs46.5g
• fibre9.2g
• protein42.8g
• salt1.22g

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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.

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