Rump of Lamb and Broad Beans with Crushed Jersey Royals

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

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.


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


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