Rump of lamb with a ragout of peas, carrots and lettuce

Rump of lamb with a ragout of peas, carrots and lettuce

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

To me, rump has more flavour than other prime cuts of lamb and this way of cooking it really maximises the taste. The vegetable ragout is my tweak on petits pois à la Française. Cooking the vegetables in the pan used for the lamb and lardons infuses them with the lovely, intense flavours to delicious effect.

Ingredients

Quantity Ingredient
4 rumps lamb, about 180-200g each
sea salt
freshly ground black pepper
olive oil, for cooking
100g bacon lardons or pancetta, cut into strips
2 carrots, peeled and finely diced
500g freshly podded peas
150-200ml Chicken stock
1 baby gem lettuce, thinly sliced
25g unsalted butter, in pieces

Method

  1. Heat the oven to 180°C. Season the lamb rumps on both sides with salt and pepper and set aside to rest for 10 minutes.
  2. Heat an ovenproof frying pan over a medium-high heat and add a little olive oil. When hot, add the rumps of lamb and turn to colour well all over.
  3. Transfer the pan to the oven and cook for a further 5–6 minutes for medium-rare lamb. Once cooked, transfer the lamb to a warm plate and set aside in a warm place to rest.
  4. Return the pan to the heat, add a little more olive oil, then the lardons. Cook for 1–2 minutes until the lardons start to colour (and release their salty flavour). Add the carrots and cook for a further 2–3 minutes. Then add the peas, stir and season.
  5. Pour on enough chicken stock to just cover and cook over a high heat for 3–4 minutes, adding more stock as needed. Once the peas are cooked, stir through the lettuce and butter.
  6. Slice the rumps of lamb and serve them on the bed of vegetables and lardons.
Tags:
The Kitchin Restaurant
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