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

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
Gluten-free
England
Spring

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

Become a Premium Member to access this recipe

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Rump of Lamb and Broad Beans with Crushed Jersey Royals

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of