This delicious recipe from our new limited collection of premium Gastropub recipes is the perfect springtime recipe. Lamb rump, a cut of meat that comes from the back of the lamb, is lean, tender and full of flavour, making it the perfect thing to pair with the delicious flavours in this dish. Lamb rump is especially delicious when it is pan-fried whole, finished in the oven for a few minutes, then sliced to reveal its blushing pink centre. Served with creamy potato purée, sautéed mushrooms & spinach, and finished off with a red wine jus, this show stopping recipe will not disappoint.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Flat Leaf Parsley
Red Wine Stock Paste(ContainsSulphites)
Preheat your oven to 200°C and bring a saucepan of water with a pinch of salt to the boil. Peel the potatoes and chop into 2cm chunks. Add to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins. Drain in a sieve and return to the pan (off the heat). Add a knob of butter and a splash of milk (if you have some) and mash with a potato masher until really smooth. Cover with a lid and set aside.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the lamb all over with salt and pepper. When hot, add the lamb (skin-side down) to the pan. Fry until golden all over, turning occasionally, 4-5 mins. Transfer to a baking tray (keep the pan!). Roast for 2P/4P: 12-15 mins, 3P: 15-18 mins (for medium-rare). Cook for 5-10 mins more for well done. When cooked, cover loosely with foil, set aside and allow to rest.
Halve, peel and finely chop the shallot. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and finely chop (discard the stalks). Finely chop the parsley (stalks and all). Roughly tear the shitakes. Return the now empty frying pan to medium-high heat. Stir in the stock pot and water (see ingredients for amount), boil then lower the heat and simmer until glossy, 4-5 mins.
While the sauce reduces, heat a drizzle of oil in another large frying pan on medium-high heat. When hot, add the shallot and shitakes and fry until golden, 2-3 mins. Stir in the garlic and cook, 1 min. Stir in the spinach a handful at a time to wilt then remove the pan from the heat.
Once the lamb has rested for a few minutes, gently reheat anything that needs it over a low heat and get ready to serve! Stir half the herbs through the mushrooms and spinach and the remainder through the sauce. Season everything to taste with salt and pepper if needed.
To serve, spread a small amount of potato purée on your plates. Carve the lamb (stir any resting juices into the sauce) and sit it on top of the purée. Arrange the mushrooms and spinach all around then drizzle over the red wine sauce. Enjoy!