Rump of Connemara Lamb with Mustard and Herb Crust, Tomato and Pepper Fondue and Wild Garlic

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  • 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


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


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