Mid Week Rump

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Mid Week Rump

Yield 6

Author Lucy Tweed

Cook time

30 Min

Total time

30 Min

Ingredients

• 4 pieces lamb rump (1.4 kg/3 lb 1 oz), cap trimmed, leaving a sliver of fat
• 500 g (1 lb 2 oz) baby potatoes, boiled until JUST tender, drained
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 3 tablespoons rosemary leaves
• 4 garlic cloves, peeled and smashed
• 1 small onion, sliced
• 500 g (1 lb 2 oz) frozen baby peas
• 1 teaspoon sea salt
• 1 teaspoon sugar
• Baby fistful of mint leaves

Optional

• Gravy

Instructions

1. Preheat the oven to 220°C (425°F).
2. Place the lamb, fat-side down, in a flameproof baking dish while it is cold* and then place over medium–high heat to sear for 10 minutes. No oil is necessary as fat will render off.
3. Remove the dish from the heat and transfer the lamb to a plate.
4. Tear or lightly smash the baby potatoes and toss them in the dish with the lemon juice, 1 tablespoon of oil, rosemary, garlic, and onion.
5. Nestle the lamb on top of the potatoes.
6. Place the dish in the oven for 20 minutes, then remove and let it rest for 10 minutes while you make the minty peas.
7. Blanch the peas.
8. Blitz half the peas with the salt, sugar, mint, and remaining oil in a food processor, or mash with a fork (in which case, chop the mint).
9. Toss the mashed peas with the whole peas.
10. Carve the lamb into 1 cm (1⁄2 inch) thick slices and serve with all the incredible accessories.

Notes

*The trick of the cold pan is that all the meat fat will have pan-contact, instead of curling away from the searing heat, leaving you with an uneven brown.

Nutrition Facts

Calories

188

Fat

5 g

Sat. Fat

1 g

Carbs

30 g

Fiber

7 g

Net carbs

23 g

Sugar

7 g

Protein

7 g

Sodium

399 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.