Lamb rump with seasonal vegetables

Lamb rump with seasonal vegetables

  • serves 2
  • A little effort

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.



  • 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


  • 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.

Nutritional Information

  • Kcals 537
  • Fat 21.3g
  • Saturates 9.4g
  • Carbs 46.5g
  • Fibre 9.2g
  • Protein 42.8g
  • Salt 1.22g