Derry Clarke's recipe for marinated rump of lamb.
Ingredients
- 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
Method
- 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.
