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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...

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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...

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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...

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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,...

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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...

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