Roast lamb rump with spinach purée, feta and nutmeg

Roast lamb rump with spinach purée, feta and nutmeg

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

Lamb rumps are ideal for a couple or a small family, as they are sold individually, and are roughly the right size for one serve. So if you’re only cooking for two people you’re not left with half a leg of lamb to be eaten cold the next day.

Rumps are generally rather lean and they need no trimming or lengthy preparation. Just a quick drizzle of oil, some garlic, herbs, salt and pepper – and they are ready to roast. But if you have time to sit them in a marinade for an hour or so, it adds lots of flavour as well.

Ingredients

Quantity Ingredient
4 lamb rumps
salt
freshly ground black pepper

Marinade

Quantity Ingredient
125ml extra virgin olive oil
1 garlic clove, finely sliced
1/2 teaspoon ground cumin, lightly roasted
freshly ground black pepper

Spinach purée

Quantity Ingredient
500g spinach leaves
2 tablespoons extra virgin olive oil
1 teaspoon nutmeg, freshly ground
salt
freshly ground black pepper
150g feta cheese

Method

  1. Combine the marinade ingredients in a mixing bowl. Rub over the lamb rumps and leave to marinate for 60 minutes. Remove from the marinade and season lightly with salt and pepper.
  2. Preheat the oven to 220ºC. Heat a heavy ovenproof frying pan over a high heat. Sear the lamb rumps quickly in the dry pan until evenly browned. Transfer the pan to the oven and roast the lamb for 15 minutes. Remove from the oven and rest for 10 minutes before serving.
  3. While the lamb is resting, wash the spinach leaves thoroughly. Place them in a heavy-based saucepan with the residual water and wilt over a high heat. Tip into a colander and drain away any excess liquid. Tip into a food processor and whiz to a purée. Add the oil, nutmeg, salt and pepper and whiz briefly to combine. Transfer to a serving bowl and crumble in the feta. Stir briefly.
  4. To serve, spoon a generous amount of spinach purée onto each plate. Slice the lamb rumps thickly and arrange on top of the spinach. Drizzle with pan juices and serve straight away.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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