Ingredients
- Chantenay or baby carrots 150g
- avocado oil
- rosemary 1 sprig, chopped
- garlic salt
- beetroot 2-3 depending on size (Percy’s uses Choggia Barbietola)
- potatoes 4 medium, peeled (Percy’s uses red-skinned Rooster potatoes)
- thyme a couple of sprigs
- garlic 2 cloves, smashed with the flat blade of a knife butter
- oil or lamb fat (ask your butcher for some)
- lamb rump 350g
- sprouting broccoli 200g, steamed
- flat-leaf parsley
- rosemary
Method
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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.
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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.
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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.
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Step 5
Carve and serve with the accompaniments.
Nutritional Information
- Kcals 537
- Fat 21.3g
- Saturates 9.4g
- Carbs 46.5g
- Fibre 9.2g
- Protein 42.8g
- Salt 1.22g
