Rump of Lamb and Broad Beans with Crushed Jersey Royals

Name: Rump of Lamb and Broad Beans with Crushed Jersey Royals
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 300 g broad beans (shelled weight), blanched and peeled; 50 ml whipping cream; 100 ml Riesling white wine; 70 g butter; Knob of butter Splash of olive oil; Salt and freshly ground black pepper; Knob of butter; 500 g Jersey Royal potatoes, unpeeled; 4 shallots, finely chopped; Splash of olive oil; 3 sprigs of marjoram, chopped; 4 lamb rumps, each about 250 g

Preparation info

Serves
4

Difficulty
Medium

Appears in

Today's special

By Anthony Demetre

Published 2008

About

To me this dish typifies the late spring months. We use rump as we find that it usually has better flavour than the best end – and is significantly cheaper. The crushed Jersey Royals laced with olive oil complement it superbly.

Ingredients

4 lamb rumps, each about 250 g
Salt and freshly ground black pepper
Knob of

Europe
United Kingdom
Dinner
England
Spring
Gluten-free

Method

Preheat the oven to 160°C/gas 3.

Season the lamb all over. Melt the butter with the olive oil in a frying pan and lightly colour the flesh side of the rumps in it. Turn over on to the skin side and finish