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    Recipes — lamb rump

    Moroccan Lamb with Harissa-spiced Couscous and Chickpea Salsa (lamb rump)

    This is a wonderfully spicy and aromatic way to serve British lamb. Lamb rumps are most often turned into chump chops so you may have to order them from your butcher. You'll need to start this dish a day ahead to marinate the meat and slow cook the tomatoes.

    Prep Time

        •    Prep and cook time: 3 hours & 40 minutes (Plus 24 hours chilling)
        •    Yield: Serves 6-8

    Moroccan_Lamb_with_Harissa-spiced_Couscous_and_Chickpea_Salsa_lamb_rump_large
    Ingredients

    Lamb Rump:

        •    75ml of oil
        •    2 lamb rump steaks
        •    125ml of white wine


    Moroccan Lamb Marinade:

        •    50g of garlic
        •    1 lemon, zested
        •    1 orange, zested
        •    150ml of olive oil
        •    1 pinch of saffron
        •    1 tsp cumin seeds
        •    1 tsp juniper berries
        •    1 tsp coriander seeds
        •    1/2 tbsps of rosemary
        •    1 tsp black peppercorns
        •    1 tbsp of coriander stalks


    Harissa:

        •    olive oil
        •    15 red chillies
        •    1/2 tbsp of salt
        •    1 pinch of saffron
        •    160g of tomato purée
        •    1 tsp cayenne pepper
        •    1/2 tsp ground coriander
        •    7 red peppers, deseeded and cut into quarters

    Harissa-Spiced Cous Cous:

        •    salt
        •    black pepper
        •    1 tbsp of olive oil
        •    160g of couscous
        •    120ml of tomato juice
        •    120ml of chicken stock
        •    1 tbsp of courgette, diced
        •    1 tbsp of coriander, chopped


    Chickpea Salsa:

        •    salt
        •    black pepper
        •    1 lemon, juiced
        •    1 pinch of sugar
        •    2 tbsps of olive oil
        •    1/2 garlic clove, finely sliced
        •    1 tsp red chillies, finely diced
        •    1 bunch of coriander, finely sliced
        •    240g of cooked chickpeas, peeled


    Confit Tomatoes:

        •    salt
        •    black pepper
        •    100ml of extra virgin olive oil
        •    500g of cherry tomatoes on the vine


    Method

    1. Start by making the marinade. Roast the coriander and cumin seeds in a frying pan, being careful not to burn.

          •    1 tsp coriander seeds
          •    1 tsp cumin seeds
    2. Put all of the marinade ingredients in a food processor and blend to a smooth paste, scraping the sides of the bowl as you go.

          •    50g of garlic
          •    150ml of olive oil
          •    1 pinch of saffron
          •    1 lemon, zest only
          •    1 orange, zest only
          •    1 tsp juniper berries
          •    1/2 tbsp of rosemary
          •    1 tsp black peppercorns
          •    1 tbsp of coriander stalks
    3. Rub on enough of the paste to cover the lamb steaks, cover and marinate in the refrigerator for at least 24 hours.

          •    2 lamb rump steaks, approx. 240g each
    4. Preheat the oven to 60ºC/Gas pilot light
    5. Next, make the tomato confit. In small batches, blanch the tomatoes in boiling salted water for 10 seconds and refresh in a bowl of iced water. Remove the skins and arrange evenly on a non-stick baking tray.

          •    salt
          •    500g of cherry tomatoes on the vine
    6. Drizzle with the olive oil, season with salt and pepper and put in the oven overnight, or until the tomatoes have reduced in volume by half.

          •    salt
          •    black pepper
          •    100ml of extra virgin olive oil
    7. Allow to cool, then place in a sealed container in the fridge until ready to serve.
    8. Make the harissa by laying the pepper quarters skin-side up on a baking tray and lightly brushing with olive oil. Place under a hot grill until the skin has slightly blackened but is not burnt.

          •    7 red peppers, stalks removed, deseeded and cut into quarters
          •    olive oil
    9. Cover with cling film and leave for an hour. Peel off the pepper skins and discard.
    10. Place the peppers in a food processor with the rest of the harissa ingredients and blend to a smooth paste

          •    15 red chillies
          •    1/2 tbsp of salt
          •    1 pinch of saffron
          •    160g of tomato purée
          •    1 tsp cayenne pepper
          •    1/2 tsp ground coriander
    11. In a saucepan, bring the tomato juice and chicken stock to the boil and season to taste with salt and pepper.

          •    salt
          •    black pepper
          •    120ml of tomato juice
          •    120ml of chicken stock
    12. Place the cous cous in a large bowl and pour over the seasoned boiling stock. Quickly cover with cling film and leave to steam for 2-3 minutes.

          •    160g of couscous
    13. Stir the cous cous with a fork to separate the individual grains, then cover again and leave for a further 4 minutes until all the liquid has been absorbed. Fluff up the cous cous with a fork.
    14. Heat the oil in a frying pan and lightly fry the courgette for 2-3 minutes until tender. Transfer to a plate to cool. Stir the courgette into the cous cous, along with the harissa and coriander. Season to taste with salt and pepper.

          •    salt
          •    black pepper
          •    1 tbsp of olive oil
          •    1 tbsp of coriander
          •    1 tbsp of courgette, diced
    15. Mix all of the chickpea salsa ingredients together in a bowl and season to taste with salt and pepper

          •    salt
          •    black pepper
          •    1 lemon, juiced
          •    1 pinch of sugar
          •    2 tbsps of olive oil
          •    1/2 garlic clove, finely sliced
          •    1 tsp red chillies, finely diced
          •    1 bunch of coriander, finely sliced
          •    240g of cooked chickpeas, peeled
    16. Preheat the oven to 190ºC/Gas mark 5 and scrape off the excess marinade from the lamb rumps.
    17. Heat the oil in an ovenproof frying pan and fry the lamb rump for 2-3 minutes on each side until the meat is evenly caramelized. Put into the oven and cook for 8-9 minutes (for medium rare), or until cooked to your liking, turning twice during cooking.

          •    75ml of oil
    18. Remove from the oven and rest on plates for 10 minutes. Slice thickly just before serving.
    19. Discard the excess oil and return the pan to the heat. Deglaze with white wine and cook over a high heat until the liquid has reduced to a sauce consistency.

          •    125ml of white wine
    20. To serve, pile the cous cous onto plates and arrange the lamb slices on top. Spoon the chickpea salsa and confit tomatoes around and drizzle with the white wine sauce.


    This great family recipe is thanks to Great British Chefs Recipes at https://www.greatbritishchefs.com/recipes/moroccan-lamb-harissa-spiced-couscous

    Sous Vide Lamb Rump with Cauliflower Couscous and Chocolate Jelly (lamb rump)

    I cooks lamb rump sous vide and serves it with some elegant accompaniments; including a sweep of cauliflower purée, cauliflower couscous with raisins, caramelised cauliflower florets and an unusual chocolate jelly. Lamb and chocolate may seem a strange combination, but the earthiness of the chocolate balances the muscular flavour of the meat perfectly.

    Prep Time

        •    Prep and cook time: 2 hours 15 minutes, plus setting time
        •    Yield: Serves 4


    Ingredients

    For the lamb rump:

        •    extra virgin olive oil
        •    4 sprigs of fresh thyme
        •    4 lamb rumps, 225g each
        •    4 sprigs of fresh rosemary


    For the chocolate jelly:

        •    3g of agar agar
        •    230g of chicken stock
        •    80g of bitter chocolate, chopped, plus extra for grating


    For the cauliflower purée:

        •    50g of butter
        •    300g of cream
        •    200g of chicken stock
        •    1/2 onion, finely sliced
        •    1 garlic clove, finely sliced
        •    1 cauliflower, washed and sliced


    For the caramelised cauliflower:

        •    salt
        •    pepper
        •    25g of butter
        •    1 cauliflower, washed


    For the cauliflower couscous:

        •    salt
        •    rapeseed oil

        •    1 cauliflower, washed
        •    100g of golden raisins
        •    30g of pancetta, small dice
        •    1 pinch of chives, chopped


    For the vinaigrette:

        •    salt
        •    240ml of extra virgin olive oil
        •    60ml of white wine vinegar, good quality


    For the baby globe artichokes:

        •    salt
        •    extra virgin olive oil
        •    2 baby globe artichokes, cooked


    To serve:

        •    1 handful of sorrel
        •    100ml of lamb jus, warm


    Method

    1. Begin by preparing the chocolate jelly. Heat the chicken stock in a small saucepan until it reaches a simmer, then add the chocolate and whisk to melt. Mix thoroughly and leave to cool.

      • 230g of chicken stock
      • 80g of bitter chocolate, chopped, plus extra for grating

    2. Gently whisk in the agar agar, bring to the boil, while stirring, then pour into a shallow tray. Allow to cool and place in the fridge to set while you prepare the other elements.

      • 3g of agar agar

    3. For the cauliflower purée, melt the butter in a heavy-based saucepan over a medium heat. Add the onion and garlic and cook until soft and golden brown. Add the sliced cauliflower, cook until golden and caramelised, then add the stock. Bring to a simmer and cook until the cauliflower is soft and tender.

      • 50g of butter
      • 1/2 onion, finely sliced
      • 1 garlic clove, finely sliced
      • 1 cauliflower, washed and sliced
      • 200g of chicken stock

    4. Continue to simmer until the stock reduces by half. Add the cream and reduce by half again, remove from the heat and transfer to a blender. Blitz until smooth, pass through a fine strainer and set aside until required.

      • 300g of cream

    5. Preheat a water bath to 58.5˚C

    6. To prepare the lamb, trim off the fat and score the flesh (optional). Seal in either 1 large vac pac bag (making sure the lamb pieces are not overlapping) or 4 small bags, with extra virgin olive oil, thyme and rosemary. Cook in the water bath for 45 minutes.

      • 4 lamb rumps, 225g each
      • 4 sprigs of fresh thyme
      • 4 sprigs of fresh rosemary
      • extra virgin olive oil

    7. Meanwhile, prepare the caramelised cauliflower. Cut the cauliflower into medium-sized florets and blanch in salted boiling water until tender, for approximately 2-3 minutes. Strain and cool in iced water.

      • 1 cauliflower, washed
      • salt

    8. Drain well and set aside. Add the butter to the frying pan and make a very light beurre noisette. Add the florets, caramelise until golden brown and season.

      • 25g of butter
      • salt
      • pepper

    9. To prepare the vinaigrette, simply whisk together the vinegar and oil, season to taste and store in a squeezy bottle until required.

      • 60ml of white wine vinegar, good quality
      • 240ml of extra virgin olive oil
      • salt

    10. For the cauliflower couscous, soak the golden raisins in boiling hot water for 20-30 minutes, strain and set aside. Dice the pancetta into 6mm chunks and finely grate the cauliflower.

      • 100g of golden raisins
      • 30g of pancetta, small dice
      • 1 cauliflower, washed

    11. Place a saucepan over a medium heat and add a small dash of oil. Once the oil is hot, add the pancetta and fry until caramelised. Then, add the grated cauliflower, season to taste and finish with a good pinch of chopped chives. Finally, add a dash of the vinaigrette to taste and the raisins.

      • rapeseed oil
      • 1 pinch of chives
      • salt

    12. Halve the artichokes, spoon out any remaining flesh and season with salt. Sauté in a hot pan with a little extra virgin olive oil until golden.

      • extra virgin olive oil
      • salt
      • 2 baby globe artichokes, cooked

    13. Once the lamb is ready, remove from the water bath and vac pac bag and dry off any excess moisture with kitchen paper. Seal in a hot pan with a small dash of rapeseed oil until golden brown on all sides, remove and place on a board ready to carve.

    14. To serve, slice each rump into 2 pieces and serve onto plates on top of the cauliflower couscous.

    15. To each plate, add a dollop of the purée, caramelised cauliflower florets, chocolate jelly cubes and some sorrel. Drizzle with the jus and serve immediately.

      • 100ml of lamb jus
      • 1 handful of sorrel



      This great family recipe is thanks to Great British Chefs Recipes at https://www.greatbritishchefs.com/recipes/sous-vide-lamb-rump-with-cauliflower-couscous-chocolate-jelly

        Sake-Marinated Lamb Rump, Aubergine and Miso Purée and Crispy Noodles

        Adding the Japanese flavours of sake and miso to this simple lamb recipe completely transforms the dish into something special. Victoria used the dry Gekkeikan Gensen Sozai Junmai Sake to marinate the lamb and serves with some crispy sesame soba noodles.

        Prep Time

            •    Prep and cook time: 40 minutes, plus 24 hours marinating time
            •    Yield: Serves 2


        Ingredients

        Lamb:

            •    3 tbsps of tamari
            •    3 garlic cloves, crushed
            •    1 lamb rump, fat scored
            •    2 spring onions, chopped
            •    1 red chilli, deseeded and chopped
            •    1 piece of fresh ginger, peeled and finely sliced
            •    200ml of sake, I used Gekkeikan Gensen Sozai Junmai


        Aubergine and miso puree:

            •    1 aubergine
            •    1 tbsp of red miso
            •    1 tbsp of caster sugar
            •    2 tbsps of tamari


        Crispy sesame soba noodles:

            •    1 tbsp of sunflower oil
            •    2 tbsps of sesame seeds
            •    1 tbsp of toasted sesame oil
            •    200g of soba noodles, skinny soba somen


        To serve:

            •    seaweed, aonori powdered
            •    1 spring onion, finely sliced

        Method

        1. Put the lamb into a large sandwich bag and add all the marinade ingredients. Seal the bag and squidge everything together, so the lamb is fully and evenly coated. Pop the bag in the fridge and leave to marinate overnight or for up to 24 hours.

        2. To make the aubergine and miso purée, press a barbecue skewer through an aubergine and place it directly over a gas hob ring. Turn the aubergine every now and then until the skin has charred and blackened all over. Scoop out the flesh and discard the burnt skin.

        3. Combine the miso, sugar and tamari in a small saucepan over a gentle heat and whisk until the miso and sugar have dissolved. Remove from the heat and add the aubergine pulp. Use a stick blender to blitz the mixture into a smooth purée. Set aside to reheat just before serving.

        4. Preheat the oven to the hottest setting.

        5. Brush off most of the excess marinade and place the lamb on a baking tray, fat side up. Roast for 5 minutes, before turning the heat down to 200˚C/gas mark 6 and roast for a further 10–15 minutes, depending on how pink you like your meat. Leave the lamb to rest tented with foil.

        6. To make the noodles, simply boil them in salted water according to the packet’s instructions, drain and toss in the oil and sesame seeds. Decant the oiled noodles into a hot wok or frying pan over a medium to high heat and use a fork or chopsticks to turn the noodles over until evenly browned and crispy.

        7. To plate up, slice the lamb and place it on a smear of aubergine and miso purée and scatter over some finely sliced spring onions. Serve alongside the crispy sesame soba noodles and dust over the seaweed powder.



        This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/sake-marinated-lamb-rump-recipe

        Roasted Lamb Rump with Salsify and Wild Mushrooms

        This lamb rump with salsfy recipe from perfectly demonstrates how simply yet carefully preparing choice ingredients can garner stunning results. Take your time with each element, particularly when cooking the beautiful lamb, to achieve a wonderfully caramelised exterior.

        Prep Time

            •    Prep and Cook time: 1 hour 15 minutes, plus soaking time for sweet breads
            •    Yield: Serves 4


        Ingredients

        Lamb rump:

            •    salt
            •    1 knob of butter
            •    4 lamb rumps,180g each


        Jerusalem artichoke puree:

            •    salt
            •    pepper
            •    40g of butter
            •    1 lemon, juice only
            •    40ml of double cream
            •    400g of Jerusalem artichoke, peeled and roughly diced


        Salsify:

            •    madeira
            •    vegetable oil
            •    chicken stock, or vegetable stock
            •    4 batons of salsigy, peeled and cut into 3


        Sweetbreads:

            •    salt
            •    butter
            •    vegetable oil
            •    400g of sweetbreads


        Wild mushrooms:

            •    salt
            •    olive oil
            •    1 knob of butter
            •    1 tsp mint, chopped
            •    400g wild mushrooms
            •    1 tsp parsley, chopped
            •    1 tsp marjoram, chopped


        Method

        1. Start the dish by soaking the sweetbreads in lightly salted water for 1-2 hours - this will help to remove any bitterness and impurities. When finished, rinse thoroughly and soak in clean, cold water for 10-15 minutes. Pat dry and refrigerate until ready to cook.

        2. To prepare the Jerusalem artichoke purée, place the Jerusalem artichokes and lemon juice in a pan of cold water. Bring to the boil, cook until very tender and drain.

        3. Place the artichokes in a food processor with the butter and cream and blitz until very smooth. Season to taste with salt and pepper and keep warm.

        4. Place a pan over a high heat and add a dash of vegetable oil. Roast the salsify root until dark golden brown all over, reduce the heat then add a splash of Madeira to deglaze the pan.

        5. Allow the salsify to cook slowly, adding some stock if necessary if it’s drying out. Set aside until required.

        6. Preheat the oven to 220˚C/gas mark 8.

        7. To cook the lamb, season the meat all over. Meanwhile, place a pan over a medium-high heat. Once hot, add the lamb skin-side down and allow the fat to render out of the meat. Once golden, turn and colour evenly on all sides. Add a good knob of butter, allow the butter to foam and baste the lamb with the butter.

        8. Place the pan into the oven and allow to cook for 6-8 minutes for a medium rare finish - or 55-60˚C when tested with a meat thermometer.

        9. Remove the pan from the oven and allow the lamb to rest for 6-8 minutes.

        10. Add some olive oil to a separate pan and place over a medium heat. Add the wild mushrooms, sauté for 1-2 minutes then add the roasted salsify and a small knob of butter. Season to taste and finish with the freshly chopped parsley, mint and marjoram.

        11. To cook the sweetbreads, heat a dash of vegetable oil in a pan and place on a high heat. Ensure the sweetbreads are completely dry, place in the hot pan and colour all over. Add a knob of butter, allow to foam and baste the butter over the sweetbreads. Season with salt and set aside in a warm place.

        12. To serve, place a dollop of the Jerusalem artichoke purée on the plate and carve the lamb rump into 2 pieces. Arrange the salsify and wild mushrooms alongside the lamb and finish with a drizzle of olive oil.



        This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/lamb-rump-salsify-recipe

        Lamb Rump with Burrata and Marinated Romano Peppers

        This easy lamb rump recipe is fantastically quick to cook and has plenty of Mediterranean flavour, making it ideal for al fresco summer suppers. The simple pan-roasted lamb comes into its own when served alongside vibrant, roasted red peppers in a fragrant marinade and a mound creamy burrata.

        Prep Time

            •    Prep time: 15 minutes
            •    Cook time: 30 minutes, plus 45 minutes marinating
            •    Yield: Serves 4


        Ingredients

            •    4 lamb rumps, each weighing approx. 130g


        Marinated Romano Peppers:

            •    25g of fresh thyme
            •    25ml of sherry vinegar
            •    500g of romano pepper
            •    25ml of balsamic vinegar
            •    150ml of extra virgin olive oil
            •   
        25g of fresh rosemary, whole sprigs
            •    50g of garlic cloves, whole cloves lightly crushed in the skins


        To serve:

            •    240g of burrata, (4 balls approx. 60g each)
            •    
        1 bunch of Greek basil, leaves shredded
            •    extra virgin olive oil


        Method

        1. Preheat a grill or barbecue to a high heat and grill the Romano peppers, turning regularly, until the skins are blistered and blackened all over.
        2. Alternatively, this can be done in batches by holding the peppers with tongs over an open gas flame. Transfer the hot peppers to a large bowl and add the other marinade ingredients. Cover the bowl with cling film and leave to marinate for 45 minutes.
        3. After this time, remove the peppers from the marinade. Peel off the blackened skins and tear the peppers into large strips, discarding any seeds. Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the strained marinade liquid and set aside until required.
        4. When ready to cook the lamb, preheat the oven to 180°C/gas mark 4. Place the rumps fat-side down in a cold, ovenproof frying pan and place over a medium heat. Allow the fat to gently render down until golden – this should take about 8 minutes.



        This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/lamb-rump-recipe-burrata-red-peppers