Rump of Lamb with Walnuts & Beets

Rump of Lamb with Walnuts & Beets! Tender, juicy lamb rumps crusted with fragrant herbs and crunchy walnuts, drizzled with a rich redcurrant and sherry sauce. Pair with carrot purée, golden fondant potatoes, and beetroot gel!

Ingredients

2x 200g lamb rumps
1 tbsp veg oil
Salt and pepper
Knob of butter
Sprig of rosemary
2 garlic cloves, skin on
1 tbsp Dijon mustard
50g chopped walnuts
Few sprigs of mint, chopped
Few sprigs of parsley, chopped

For the sauce

200ml veal jus
25g butter
50g redcurrant jelly
Splash of sherry vinegar

To serve

Beetroot gel
Carrot puree
Fondant potatoes
Kale, blanched

Method

Print Recipe

Pre heat the oven to 200°C
Pan fry the lamb rumps in a hot pan with the butter oil and rosemary. Once browner, flip over and repeat, season and then pop in the oven for 15 minutes.
Take the meat out to rest. Brush with Dijon roll in the chopped walnuts, mint and parsley.
For the sauce, heat the veal jus with the redcurrant jelly and reduce the volume by half. Finish with the butter and vinegar.
Spoon the carrot puree into the centre of the plate and sit a potato fondant to one side. Spoon the veg onto the plate and place the sliced lamb on top. Spoon over the sauce.

Ingredients

2x 200g lamb rumps
1 tbsp veg oil
Salt and pepper
Knob of butter
Sprig of rosemary
2 garlic cloves, skin on
1 tbsp Dijon mustard
50g chopped walnuts
Few sprigs of mint, chopped
Few sprigs of parsley, chopped

For the sauce

200ml veal jus
25g butter
50g redcurrant jelly
Splash of sherry vinegar

To serve

Beetroot gel
Carrot puree
Fondant potatoes
Kale, blanched

Method

Pre heat the oven to 200°C
Pan fry the lamb rumps in a hot pan with the butter oil and rosemary. Once browner, flip over and repeat, season and then pop in the oven for 15 minutes.
Take the meat out to rest. Brush with Dijon roll in the chopped walnuts, mint and parsley.
For the sauce, heat the veal jus with the redcurrant jelly and reduce the volume by half. Finish with the butter and vinegar.
Spoon the carrot puree into the centre of the plate and sit a potato fondant to one side. Spoon the veg onto the plate and place the sliced lamb on top. Spoon over the sauce.