How To Cook Lamb Rump With Salsa Verde
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Prep time
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Cook time
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Difficulty
easy
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Serves
2
Ingredients
- Lamb rump steaks
- 1 small shallot, finely chopped
- 1tbsp red wine vinegar
- 1 clove garlic, finely chopped
- 4 anchovies
- Handful flat leaf parsley leaves
- Handful basil leaves
- 1 tbsp capers
- 50ml extra virgin olive oil
- Freshly milled black pepper to taste
- Remove your lamb from the packaging & bring to room temperature.
- Preheat a heavy based frying pan over a medium heat.
- Season the lamb with sea salt & a splash of olive oil.
- Place the lamb on the fat to render before searing all over then transfer to a pre heated oven 200°C /180°C fan assisted (gas 6) for 12 to 15 minutes.
- To finish add a knob of butter, garlic & rosemary to the pan & baste the meat for a couple of minutes.
- It should have a slight spring to touch & a core temperature of 52°C before placing it on a resting tray for medium rare.
- Leave to rest in a warm place for half the cooking time before carving.
Method for salsa verde
- Soak the diced shallot in vinegar for 30 minutes or so.
- Chop the herbs finely then add anchovy, garlic & capers & chop through herbs.
- Add the shallots in vinegar & oil to the herbs & mix together well.
- Season with black pepper.
