Is this your new specialty?


  • 4 rumps of lamb
  • 1 tblsp mustard
  • 1 tblsp finely chopped herbs
  • 1 tblsp breadcrumbs
  • 4 tomatoes (de-seeded, peeled and chopped)
  • 2 red peppers (diced)
  • 1 cup chicken stock
  • 1 tsp tomato paste
  • 1 cup wild garlic


  • Mix the mustard, herbs and breadcrumbs together.
  • Seal the lamb rumps in a hot oiled pan.
  • Transfer to oven and cook for 10 minutes at 180°C.
  • Brush each lamb rump with mustard and sprinkle the herb crust over the individual rumps.
  • Slice lamb.
  • Heat saucepan with a little olive oil.
  • Cook the tomatoes and peppers for 4/5 minutes until soft. Add tomato paste.
  • Add chicken stock. Simmer for 10 minutes.
  • Liquidise and strain. In a hot pan, toss the wild garlic in a little butter until soft - 30 seconds.

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