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Roast Rump of Lamb with Salsa Verde: Today

Updated / Monday, 8 Apr 2019 17:28
Roast Rump of Lamb with Salsa Verde
Roast Rump of Lamb with Salsa Verde

This roast rump of lamb with sprouting broccoli, almonds and salsa verde is bursting with flavour.

Ingredients

Serves 4

For the lamb

  • 4 x 180g Lamb Rumps - trimmed, ask your butcher to do it for you
  • Sprig of Thyme
  • Sprig of Rosemary
  • Butter for basting 
  • Salt and pepper

For the broccoli

  • 400g sprouting broccoli
  • 1 tbsp olive oil
  • 2 tbsp butter - melted
  • 20g whole almonds - toasted and roughly chopped
  • Salt and pepper

For the salsa verde

  • 1 bunch mint - leaves only
  • 1 bunch flat leaf parsley - leaves only
  • 1 bunch basil - leaves only
  • 30g capers - rinsed under cold water
  • 1.5 tsp Dijon mustard
  • 55g anchovies
  • 2 tbsp red wine vinegar
  • 1 lemon - juice and zest
  • Salt & freshly ground white pepper
  • Olive oil

Method

For the lamb 

  1. Preheat the oven to 200 C. 
  2. Season the lamb all over with salt and pepper. Place a pan over a medium to high heat. Once hot place the lamb, skin side down, allow the fat to render completely. Once the lamb is a nice golden brown colour, turn the lamb and colour evenly all over.
  3. Add the butter and allow it to foam.
  4. Add the thyme and rosemary and baste the lamb with the butter.
  5. Place the pan in the preheated oven and allow to cook for 8 or 9 minutes for a medium finish. If using a probe the lamb should read from 57-58 C. If you’d like your lamb more well cooked leave it for longer. 
  6. Remove the pan from the oven and allow the lamb to rest in a warm place for 7-8 min.

For the broccoli

  1. Bring a large pan of salted water to the boil. Add in the broccoli and cook for 1 1/2- 2 mins until tender but not over cooked, then plunge the broccoli straight into ice water, drain and keep cold until needed.
  2. When ready to serve warm a pan on the stove, add the olive oil and butter. When warm and starting to foam add the broccoli.
  3. Toss the broccoli in the butter and oil and warm through. Season with salt and pepper and when warm remove.
  4. Sprinkle with the toasted almonds and serve.

For the salsa verde

  1. You can do this salsa a couple of ways. You can use a blender to make a smooth salsa or else chop all the ingredients individually mix together and keep it quite chunky and rustic.
  2. If using a blender put the mint, parsley, basil, capers, mustard, anchovies and red wine vinegar into the blender and blend until fairly smooth. Then add enough olive oil to loosen slightly and allow the ingredients to combine, keep the salsa fairly thick.
  3. Add the lemon zest and juice and taste to check for seasoning. We do this to check the salt level with the capers and anchovies.
  4. Once tasted season with more salt and fresh white pepper

To plate up

Slice the warm, rested lamb into 2 or 3 slices. Make sure you slice against the grain or else the meat will be tough. Place a couple of spears of broccoli beside it. Drizzle with the salsa verde and serve.

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