Gearoid Lynch makes his Roast Rump of Lamb with Roasted Veg & Fondant Potato on Today with Maura and Dáithí.


Serves 4

  • 2 x 200–300g / 7–10½ oz lamb rumps
  • 1 garlic clove, roughly chopped
  • 1 sprig rosemary
  • 4 tbsp. olive oil
  • 100g/3½ oz. unsalted butter
  • Salt and freshly ground black pepper

Roast Carrot, Parsnip, and Shallots

  • 2 tbsp olive oil
  • 4 Carrots, peeled, cut diagonally
  • 3 parsnips, peeled, cut diagonally
  • 8 shallots, peeled and left whole
  • 40g butter
  • 35g caster, brown or Demerara sugar
  • 20ml chicken stock
  • Salt and freshly ground black pepper
  • 40g fresh Rosemary, roughly chopped

Fondant Potatoes
This is a different twist to a roast potato, a little more of a challenge but absolutely worth it.

  • 4 potatoes, each weighting about 300g, peeled
  • 3 tbsp. vegetable oil
  • 600 ml chicken stock
  • 3 garlic cloves, crushed
  • 2 sprigs fresh Rosemary 
  • 80g butter cubed
  • Salt


  1. Rub the lamb with the oil, garlic and rosemary. Cover with cling film and refrigerate overnight.
  2. Preheat the oven to 200C/180C Fan/Gas 6.
  3. Season the rumps with salt and pepper. Add the butter to an ovenproof frying pan over a medium heat. Once hot, add the rumps and cook on each side until golden brown.
  4. Transfer to the oven and bake for 10 minutes, or until cooked to your liking. Leave to rest for 10 minutes (or the amount of time it was cooked for).

Roast Carrot, Parsnip, and Shallots

  1. Heat the olive oil in a large frying pan over a medium heat. Add the all the vegetables, butter and sugar. Cook gently for 5 minutes, until the sugar starts to caramelise and change colour. The vegetables will take on a rich, golden colour. Add the chicken stock. Season with salt and pepper, and place into a preheated oven 160◦C for 10 minutes.
  2. Once cooked the vegetables will be tender and have a glazed caramel colour finish.
  3. Sprinkle with the fresh tarragon and serve immediately.

Fondant Potatoes

  1. Pre-heat oven 175◦C/350◦F/gas mark 4
  2. Cut the potatoes into 4cm-5cm squares, 3cm thick.
  3. Heat the oil in a small roasting tin on top of the hob. Put the potatoes into the pan and brown lightly on all sides.
  4. Pour the stock into the pan and add the garlic and rosemary. Put the cubed butter into the pan and season with salt.
  5. Put the roasting tin into the oven and leave to cook for 30 minutes or until the liquid has evaporated and the potatoes are tender.
  6. To check if they are fully cooked test them with a knife, there should be no resistance. 
  7. During the cooking spoon the liquid over the potatoes to glaze them and give them a golden colour.

Gearoid's VDay Dinner