- 1 6oz lamb rump
- For the rosti:
- 1 potato
- ½ onion
- 1 clove garlic
- Salt and pepper
- For the creamed cabbage
- 50g savoy cabbage chiffonade
- 10 ml double cream
- Salt and pepper
- For the thyme carrot:
- ½ carrot
- 1 sprig of thyme
- Knob of butter
- Salt and pepper
RUMP OF LAMB
RUMP OF LAMB
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 Rump of Lamb recipe below as tried and tested by our professional chefs. By The Clink Restaurant
Ingredients
Method
For the lamb rump:
Trim lamb removing all sinews, score fat and season, pan fry and oven roast for 6 mins at 180 c, remove and rest for a good couple of minutes.
For the rosti:
Peel and grate the potato and onion and finely chop the garlic, squeeze out all the starch with a clean cloth, line gastro try with grease proof paper, place mix evenly into the tray, cook at 180 c for 40 mins or until golden brown.
For the carrot:
Peel carrot, place into a vac pack bag with thyme, salt and pepper and a knob of butter, steam for 14 mins.
Warm up jus and add a spoon of redcurrant jelly and serve.
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