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

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

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

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Rump of Lamb and Broad Beans with Crushed Jersey Royals

Ingredients

Method

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