Rump of Local Lamb with Pea Purée and Rosemary Jus

We often put this on our Sunday lunch menu when lamb is in season, as it’s a delicious cut of meat that offers good value. We have just started growing broad beans, which I’m very excited about. A little goes a long way and they add an extra dimension to the rosemary jus.

Ingredients


  • 150 ml (1/4 pint) rapeseed oil
  • 2 garlic cloves, crushed
  • 1 fresh rosemary sprig
  • 1 tsp dijon mustard
  • 4 x 150g (5oz) lamb rumps, trimmed
  • sea salt and freshly ground black pepper
  • 50 g (2oz) peeled broad beans (fresh or frozen)
  • 100 ml (3 1/2fl oz) rosemary jus
  • wilted cos lettuce, to serve
  • 8 slices of red pepper polenta, to serve
  • pea purée, to serve
  • carrot purée, to serve
  • caramelised baby onions, to serve
  • smoked garlic foam, to garnish

Wilted Cos Lettuce
  • 1 smoked streaky bacon rasher, rind removed
  • 1 tsp rapeseed oil
  • 1 head cos lettuce, trimmed down and separated into leaves (about 150g /5oz)
  • sea salt and freshly ground black pepper

Red pepper polenta
  • 300 ml (1/2 pint) vegetable stock
  • 1 small roasted red pepper, cored, seeded and finely diced
  • 1 tblsp sweet chilli sauce
  • 1 tblsp basil pesto
  • 1 tblsp freshly grated parmesan
  • 100 g (4oz) instant polenta (maize meal)
  • sea salt and freshly ground black pepper
  • rapeseed oil, for cooking and greasing
  • knob of butter

Caramelised baby onions
  • 1 tblsp clear honey
  • 1 tsp softened butter
  • 12 baby onions, peeled
  • sea salt and freshly ground white pepper

Rosemary jus
  • 50 ml (2fl oz) balsamic vinegar
  • 200 ml (7fl oz) red wine jus
  • 1 tsp light brown sugar
  • 1 tsp chopped rosemary
  • 1 tsp tomato purée
  • sea salt and freshly ground black pepper

Basic foam
  • 300 ml (1/2 pint) milk
  • 1 tsp soya lecithin granules
  • sea salt and freshly ground white pepper

Pea purée
  • 4 tblsp cream
  • 2 tblsp milk
  • 225 g (8oz) fresh or frozen peas
  • 1 tblsp softened butter
  • sea salt and freshly ground black pepper

Method

  1. To make the marinade, place the rapeseed oil, garlic, rosemary and Dijon mustard in a non-metallic container and mix well. Add in the lamb rumps and massage the oil mixture into the lamb. Cover with clingfilm and leave to marinate in the fridge for at least 2 hours, or overnight if possible.
  2. Preheat the oven to 180°C (350°F/Gas 4).
  3. Remove the lamb from the fridge 20 minutes before you plan to cook it. Take the lamb out of the marinade, shaking off any excess. Heat an ovenproof frying pan over a medium heat and add 1 tablespoon of oil from the marinade. Season the lamb rumps and add to the heated frying pan. Cook for 2–3 minutes, turning regularly, until golden brown.
  4. Transfer the lamb to the oven and cook for 8–10 minutes, until the lamb is still pink. If you prefer your meat more well done, leave it for another 8–10 minutes. Remove the lamb from the oven and cover loosely with tin foil. Set aside in a warm place for about 10 minutes to rest.
  5. Blanch the broad beans in a pan of boiling salted water for 1–2 minutes, until just tender. Drain and quickly refresh under cold running water, then pop the beans out of their outer skins. Warm the rosemary jus in a small pan, then stir in the broad beans and allow to warm through. Keep warm.
  6. To serve, spoon the wilted Cos into the centre of each warmed plate and arrange 2 pieces of red pepper polenta alongside. Add the pea purée, carrot purée and caramelised baby onions to each plate. Slice the lamb rumps in two and add to the plate cut side up, then pour over the rosemary jus with broad beans and finish with smoked garlic foam.
For the wilted lettuce
  1. Heat a frying pan over a medium heat and cook the smoked streaky bacon until golden brown in colour, turning regularly. Drain on kitchen paper and chop very small. Set aside until needed.
  2. In a separate pan, heat the rapeseed oil over a medium heat and toss in the Cos lettuce leaves. Cook for 2 minutes, until the lettuce has wilted. Add the bacon and season (being careful with the salt). Use as required.
  3. If cooking ahead, the bacon can be cooked in advance and kept in a bowl covered with clingfilm in the fridge until needed. The Cos leaves can be separated up to 12 hours in advance, but everything needs to be cooked to order.
For the jus
  1. Heat a medium-sized pan until quite hot. Add the balsamic vinegar, and as soon as the bubbling subsides, add the red wine jus, sugar, rosemary and tomato purée. Boil for about 5 minutes, until reduced by three-quarters and well flavoured. Season to taste and use as required.
  2. Note: This will keep for up to 1 week in the fridge in a rigid plastic container.
For the onions
  1. Place the honey and butter in a small pan over a medium heat and add 1 tablespoon water. Add the onions and cook for 3 minutes, until lightly caramelised and well coated. Season to taste and use as required.
  2. Note: If you have any difficulty finding baby onions, use the pickled ones from a jar and rinse them well before using.
Polenta
  1. Pour the stock into a pan and bring to the boil. Add the diced pepper, chilli sauce, pesto and Parmesan. Pour in the polenta and seasoning, stirring all the time. Cook for 4–5 minutes, until the mixture starts to come away from the sides of the pan.
  2. Pour the polenta onto 2 sheets of clingfilm and form into a 20cm (8in) sausage shape that is approximately 3.5cm (1 1/2in) wide. Chill for at least 30 minutes (or overnight is fine), until firm.
  3. Remove the polenta from the fridge and using a sharp knife, cut straight through the clingfilm into 16 x 1cm (1/2in) slices (discarding the ends), then carefully remove the clingfilm. Heat a large frying pan over a medium heat and add the rapeseed oil and butter. Gently fry the polenta discs for 1–2 minutes on each side, until heated through and light golden. Use as required.
  4. If cooking ahead, the polenta can be made up to 2 days in advance, cut as needed and kept chilled in the fridge covered with clingfilm. Pan-fry to order and they can then be kept warm in a preheated oven (140°C/275°F/gas mark 1) for 5–10 minutes if necessary.
For the foam
  1. Place the flavouring variation in a pan with the milk and cook gently for 10–15 minutes, until the garlic has softened and is completely tender (if making the garlic variation). Blitz with a hand blender and pass through a fine sieve into a clean pan. Keep warm.
  2. Add the soya lecithin granules to the pan, whisking until smooth. Season to taste and bring to the boil, then blitz with a hand blender to create a foam by bringing the head of the blender from the very bottom of the pan to the top of the liquid. Use immediately.
Pea purée
  1. Place the cream and milk in a pan and bring to the boil. Add the peas and butter and cook for another 2 minutes (or 4 minutes if the peas are frozen). Season to taste and place in a Thermomix or blender.
  2. Whizz until well blended to a smooth purée, then pass through a sieve into a clean pan to reheat gently – you should end up with about 275g (10oz) in total. Keep warm and use as required.
  3. For variation - a pea and mint purée. Add 2 tablespoons chopped fresh mint before blending the pea purée in the food processor.

Notes:

If cooking ahead, the lamb can be marinated up to 2 days in advance. For a wine match,. try a ripe New Zealand Pinot Noir with this dish. A Chianti Classico would also be a very good partner.





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