Roasted Lamb Rump on Pea Pure with Lemon Relish
Photography by Aaron McLean.
Serves: 4
INGREDIENTS
2 x 350-400 gram lamb rumps
olive oil
sea salt and freshly ground pepper
watercress to serve
Pea purée
1½ cups peas
2 eggs, soft boiled and peeled
2 tablespoons chopped mint
1 teaspoon butter
¼ cup chicken stock, warm
¼ cup canola oil
1 teaspoon lemon juice
Relish
1 lemon
1 tablespoon olive oil
1 tablespoon finely chopped red onion
1 clove garlic, thinly sliced
pinch dried chilli flakes
1 teaspoon honey
METHOD
Preheat the oven to 200˚C.
Purée: Cook the peas in boiling salted water until tender. Drain and refresh in cold water and drain again. Place in a food processor with the eggs, mint, butter and stock. Blend until smooth then, with the motor running, drizzle in the oil to make a thick purée. Season.
Relish: Trim the ends off the lemon and cut into quarters. Remove the white core and any pips and slice thinly (including the skin).
Heat the oil in a small sauté pan and cook the onion, garlic and chilli for 2 minutes. Increase the heat, add the honey and lemon slices and cook for 2-3 minutes until the lemon is lightly caramelized and tender. Season and transfer to a bowl. If the relish is too tart, stir in a little more honey while still hot. Cool.
Lamb: Heat a little olive oil in an ovenproof sauté pan. Season the lamb and quickly brown on all sides. Transfer to the oven and roast for 20 minutes for medium-rare lamb. Remove the lamb to a plate, cover loosely and rest for 10 minutes.
To assemble: Reheat the purée and spoon onto plates. Slice the lamb thinly and arrange on top. Garnish with a spoonful of lemon relish and watercress.
Cook’s tip:
To softboil: put the eggs in a saucepan of cold water and bring to the boil. Boil for 4 minutes then drain and cool under cold running water.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!