Roasted Lamb Rump

With Salt-Baked Carrots, Garlic and Lemon Puree, and Fresh Broad Beans

Roasted Lamb Rump

With Salt-Baked Carrots, Garlic and Lemon Puree, and Fresh Broad Beans
Serves 4



Place the carrots in a baking tray with oregano, garlic, olive oil, salt and sugar. Wrap in foil and bake for 15 minutes until the carrots are tender but still crunchy in the centre. Allow to cool.



Place the garlic in a small pot of cold water and bring to the boil. Drain, refresh the water and repeat 3 times following the same process.

After draining for the third time, add your milk to the pan and simmer until tender. This will remove any bitterness from the garlic.

Drain the garlic, then place in the blender and puree, adding fresh milk (not the milk you boiled your garlic in) and lemon juice. Pass through a fine sieve and allow to cool. The garlic puree should be sweet and creamy without the harsh garlic flavour.



Roast the trimmings in the oven until golden brown and allow to cool.

Add shallots and button mushrooms to a pan with olive oil and fry until golden. Deglaze the pan with the red wine, then reduce. Add the lamb trimmings, cover with water and simmer for 1 hour.

Strain the sauce and then thicken slightly with cornstarch.



Season the lamb rump with salt and pepper, place in a hot pan with olive oil and sear until coloured on all sides.

Place butter and lamb rump in a roasting pan, sprinkle with ras el hanout, oregano and garlic, and bake in the oven at 180°C for 15 minutes. Allow the meat to rest for at least 10 minutes before carving.


To Serve

Warm the carrots in the oven for 5 minutes and reheat the garlic puree and lamb sauce in separate pans.

To plate, slice the lamb then place on paper towels to dry some of the juices. Spoon a small amount of puree onto the plate, then the carrots and broad beans. Place the sliced lamb on top, then drizzle the lamb sauce all over and serve.

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