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How To Cook Rump Of Lamb ‘Jersey Royal Nicoise’

How To Cook Rump Of Lamb ‘Jersey Royal Nicoise’


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


Jersey royals are probably the most well known, but here in the UK we have a variety of new season potatoes, with a favourite of mine being the Lincolnshire new. The Jersey royal is a kidney-shaped potato, with a paper-thin skin, which was called the Jersey Royal Fluke. Their protected designation of origin (PDO) was later shortened to ‘Jersey Royal’. All varieties work in similar ways and are great for poaching, baking and for using in classic potato salads. Here we use in a simple broth perfectly paired with spring green vegetables and a nutritious bone broth to give the dish depth of flavour.

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. 

 

  • The 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

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