How To Cook Lamb Rump With Salsa Verde

Name: How To Cook Lamb Rump With Salsa Verde
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

10 mins
20 mins
easy
2

Recipe by

Jeff Baker

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

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Introduction

Here's my take on a restaurant classic, lamb rump taken from the hind legs. Simply roasted & finished with rosemary-scented butter before carving & sitting on a pool of tender haricot beans before drizzling with a fresh & zingy green sauce.

Method

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.