Pan fried rump of spring lamb

METHOD
Heat half the butter in a non-stick pan and gently pan roast the seasoned rump of lamb for 2 minutes each side, set aside to rest.

Meanwhile, slice the onion in half and place it in the smoker or BBQ for 2-3 minutes.

Melt the rest of the butter and add the sliced smoked onion, then cook on medium heat for 2-3 minutes. Season with smoked paprika and salt, wet with 200ml white wine and cook for 5 minutes. Now add the vegetable stock and sour cream and cook for further 10 minutes on low heat. Blend to fine puree.

Melt the butter in a pan with the garlic then add the diced squash and cook for 3-4 minutes on low heat. Add the almonds and season with salt and nutmeg then cook for further 2-3 minutes.

Before serving, pass the pan with the lamb back on the heat and cook for further 2-3 minutes. Wet with the rest of the wine and take the meat out. Now reduce the pan juices for 1 minute to serve as sauce. Slice the rumps and serve.

We Recommend

Shallot and Chicken Pastilla

Grilled Shallot and Chicken Banh Mi

Shallot and Oyster Mushroom Shawarma

Rhubarb, raspberry and plum crumble

Chilli and cumin cauliflower traybake with sweetcorn hummus

Beetroot and squash ‘Huntsman Pie’

View all