Pan fried rump of spring lamb

Serving size: 4
Preparation time: 15 minutes
Cooking time: 30 minutes

2 rumps of spring lamb
250g butter
2 medium white onions
500ml white wine
200ml vegetable stock
100g sour cream
A pinch of smoked paprika
Salt to taste

Smoking chips or dust and stove smoker or BBQ with lid required for this recipe

Ingredients for the cabbage:
1 medium summer squash such as carnival squash or butternut squash, peeled and small diced
1 clove of garlic, sliced
150g butter
100g sliced almonds
A pinch of ground nutmeg
Salt to taste

Featured in:
June 2013

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.

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