How To Cook Rump Of Lamb 'Jersey Royal Nicoise'

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 2-4
cooked rump of lamb

Ingredients

  • 2 lamb rumps
  • 2 free range eggs soft boiled (6 minutes)
  • Handful new crop potatoes cooked till tender in salted water with a little olive oil
  • Handful fine beans cooked in salted water until tender
  • Selection heritage tomatoes eyes removed & cut into wedges
  • 1 shallot finely diced
  • Black olives
  • Capers
  • Salted Anchovies cut in half lengthways
  • Cold pressed olive oil
  • Lemon
  • Sea salt & cracked black pepper

rump of lamb recipe ingredients

Method for the lamb

  1. Bring the lamb to room temperature then rub with olive oil and sea salt.
  2. Take a heavy based frying pan, or BBQ set for direct grilling, and over a high heat sear the lamb on all sides, reducing the heat or moving to a cool zone on the BBQ once seared. Continue to cook turning frequently for approximately 12 to 15 minutes in total, reaching a core temperature of 54°C before resting.

Method for the Nicoise

  1. To start prepare the garnish.
  2. Layer the potatoes and tomatoes in a bowl, drizzle with olive oil, sea salt and cracked pepper.
  3. Scatter over the diced shallot, zest and juice of a lemon and mix well.
  4. Arrange on a plate topped with the beans, olives, a few capers and slivers of anchovy.
  5. Carve the lamb and sit on top of the Nicoise salad, finish with halves of soft-boiled egg.

To serve

  • This dish is complete. My choice is to serve alongside a fresh, vibrant Pinot Noir, which will sit nicely alongside the sweet lamb and spring flavours.

cooked rump of lamb