Derry Clarke's recipe for marinated rump of lamb.


  • 4 lamb rumps (about 200g each)
  • for the marinade
  • 50 ml soy sauce
  • 50 ml port
  • 2 tblsp chopped rosemary
  • 2 tblsp honey
  • 2 tblsp balsamic vinegar
  • for the red pepper chutney
  • 1 tblsp olive oil
  • 1 red onion (sliced)
  • 1 clove garlic (sliced)
  • 0.5 tsp ground cumin
  • 1 sprig thyme
  • 1 bay leaf
  • 2 red peppers (roasted, peeled, deseeded, & roughly chopped)
  • 1 tblsp caster sugar
  • 2 tblsp red wine
  • 2 tblsp red wine vinegar
  • for the colcannon
  • 3 large rooster potatoes (peeled & cut into chunks)
  • 100 g spring onion (chopped)
  • oil


  • Mix all the marinade ingredients together and toss with the lamb. Cover and leave in the fridge overnight.
  • Remove the lamb from the marinade and seal the lamb in a hot oiled pan on all sides. Season.
  • Roast in the oven for 8 minutes (15 minutes for well done) at 180° c. Leave to rest.
  • For the Red Pepper Chutney
  • Heat the olive oil in a pan.
  • Gently cook the onion, garlic, cumin, thyme and bay leaf for 4-5 minutes, until the onion is soft.
  • Add the red peppers and sugar and cook for a further 2 minutes.
  • Add the red wine and red wine vinegar.Reduce until all liquid has evaporated. Season.
  • For the Whipped Colcannon Potatoes
  • Boil the potatoes in salted water until tender.
  • Sauté the spring onion in a little oil.
  • Mix the potato and onion together, season with salt & pepper and keep warm.

More by Derry Clarke:

Find recipes by keyword:

easter family dinners irish spring mains the afternoon show