Roast rump of lamb with crushed potatoes, puy lentils, spring vegetables and red wine jus

John Barton

John Barton

31st January 2012
John Barton

Roast rump of lamb with crushed potatoes, puy lentils, spring vegetables and red wine jus

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Roast rump of lamb with crushed potatoes, puy lentils, spring vegetables and red wine jus recipe below as tried and tested by our professional chefs.


  • 4 x 200g-250g Lamb rumps
  • 320g New potatoes, crushed
  • 320g Puy lentils
  • 320g Baby carrots, peeled sized
  • 320g Spring cabbage, washed and sliced
  • 500ml Lamb stock
  • 250ml Red wine
  • 10g Butter
  • 2 sprigs thyme
  • 4 Garlic bulbs
  • Salt and freshly ground black pepper


Pre-heat the oven to 220’C
Cook the lentils in water with thyme, garlic and pepper until soft, drain and set aside until later.
Cook the new potatoes in salted water until soft, then crush with a fork, add a little butter and seasoning to taste, keep warm until later.
Heat a large heavy pan and add a little oil, season the lamb rumps all over and seal on all sides in the pan until golden brown, remove from the pan and cook in the oven for 8-10 minutes.
Deglaze the pan with the red wine and fully reduce to a thick syrup, add the lamb stock and thyme and reduce again until the consistency of a sauce is achieved, whisk in some butter just before serving for a silky rich sauce.
Cook the vegetables in boiling salted water until tender, remove from the pan and keep warm.
Remove the lamb from the oven and allow to rest for 5-10 minutes.
To plate the dish, reheat the potatoes and the vegetables and arrange in the centre of the plate, slice the lamb rumps and arrange on top of the potatoes. Warm the lentils through in a little of the sauce and place around the outside of the plate, finish with some of the sauce on the lamb rumps.

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