Marinated Rump of Lamb with Red Pepper Chutney and Colcannon

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 honey
  • 2 tblsp chopped rosemary
  • 2 tblsp balsamic vinegar
  • for the red pepper chutney
  • 1 tblsp olive oil
  • 1 red onion (sliced)
  • 1 clove garlic (sliced)
  • 0.50 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


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


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