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Rump of lamb with peas, broad beans, Marjoram and chantrelles


For the Lamb:

25ml Olive oil

2 large sprigs of chopped rosemary

2 cloves of crushed garlic

1dsp black peppercorns crushed

4 x 200g/8oz rump of lamb


Peas, broad beans and chantrelles

200g/8oz freshly shelled peas blanched

200g/8oz broad beans blanched and podded

3 potatoes peeled and cut into dice cooked in veg stock

50g/2oz butter

Salt and pepper

1 tsp chopped fresh marjoram

200g/8oz cleaned chantrelles

25g/1oz butter


100ml lamb sauce

Rump of lamb with peas, broad beans, Marjoram and chantrelles
Difficulty: easy


Pre-heat the oven to 180C/360f

For the lamb, place the oil, marjoram, garlic and peppercorns into a bowl and add the lamb. Marinade making sure everything is thoroughly mixed together (adding any extra oil if necessary) then set aside. 

Take a thick bottomed ovenproof pan and place over a medium heat when it starts to smoke add a little oil and colour the lamb, fat side down first. When evenly coloured transfer it to the oven and cook for about 8 minutes (12-15 minutes if well done). Remove from the oven and leave to stand for 8 minutes.

Place the peas, broad beans and butter into a thick bottomed saucepan and gently warm, season with salt and pepper and set to one side.

Over a medium heat place a non stick frying pan drizzle a little oil in then add the mushrooms and quickly cook for 2-3 minutes seasoning as you go, then remove from the heat and set to one side keeping warm. 

Place the peas and broad beans in a size 70 cutter in the middle of the plate slice the lamb and arrange on top of them scatter the mushrooms around and spoon a little sauce and serve