Rump of lamb with potato and olive cakes

Name: Rump of lamb with potato and olive cakes
Ingredients: 4 rumps of lamb; 6 anchovy fillets - brown ones from a jar or tin; 4 garlic cloves - crushed; A few rosemary leaves; 175 ml white wine; 1 teaspoon Dijon mustard; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 500 g maincrop potatoes - peeled then cut into equal-sized pieces; 50 g tinned green olives stuffed with anchovy - one third of an average tin; 50 g tinned green olives stuffed with anchovy - one third of an average tin; 1 tablespoon chopped flat-leaf parsley; 1 egg yolk, plus 1 large egg - beaten, for eggwash; 1 egg yolk, plus 1 large egg - beaten, for eggwash; 100 g fresh breadcrumbs; Olive oil

Preparation info

For
4

Difficulty
Easy

Appears in

Salt is Essential

By Shaun Hill

Published 2016

About

You will need a rump per person. These joints represent very good value and are one of my favourites. Once cooked, rest the meat for at least 5 minutes before carving. Also, remember to carve them across rather than along the grain of the meat to keep the meat tender.

Ingredients

4 rumps of lamb
6 anchovy fillets - brown ones from a jar or tin
4 garlic cloves - crushed

Main course

Method

Stab six slits into each rump using a sharp pointed knife.

Quarter the anchovy fillets, then poke one piece plus a little crushed garlic into each slit. Grind some black pepper over each rump and brush with a little olive oil. Leave to marinate for at least 1 hour but ideally overnight.

Boil the potatoes in salted water, then drain, mash and leave to cool. Try not to overcook th