Lamb Rump

This lamb rump looks spectacular, and this is the time of year to get lamb fresh from your local butcher.

I hope to see more posts of fantastic meals from this blogger, soon!


I love lamb, it’s easily my favourite meat. It’s fatty and packed with flavour, what’s not to like! Maybe not an ideal choice if your trying to diet but a cheeky cheat day never killed anyone. (Don’t take my word on this!)

If you want succulent, tender meat make sure you rest it after cooking. I usually cover with tinfoil and rest in a warm place for 5 minutes. This allows the meat to continue cooking with the residual heat and gives meat a chance to relax to become tender. This, for me, is a very important process. I cooked my lamb rumps to 48°c and after resting, the residual heat rises to 58°c.

(This recipe serves 4)

Pea Purée

300g frozen peas

100g baby spinach

200ml boiling water

Salt to taste

Place all the ingredients into a powerful blender. Blitz until smooth and pass through a fine chinois and…

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