Grilled Lamb Rump

    Grilled lamb rump with rosemary cauliflower mash

    April 25, 2016

    You might need to take a trip to the butcher to get this particular cut of lamb. Swap your weekly steak for lamb with cauliflower mash – it’s bursting with flavour and will leave you feeling satisfied.

    • Yields: Serves 2
    Grilled Lamb Rump

    Ingredients

    2 lamb rumps (about 250g each)

    1 tsp dried rosemary

    1 tbsp coconut oil or butter

    olive oil, to serve

    chilli flakes, to serve

    salt and freshly ground black pepper, to taste

    For the cauliflower mash

    1 cauliflower, roughly chopped

    1 tbsp coconut oil or butter

    1 onion, finely chopped

    2 garlic cloves, crushed

    1 tbsp dried rosemary

    Directions

    1Preheat the oven to 190°C/375°F/gas mark 5.

    2Trim off any excess fat on the lamb and score the top with a sharp knife. Season with salt and pepper and sprinkle over the rosemary.

    3Heat a pan with the 1 tablespoon of oil or butter and cook the lamb fat side down for 4 minutes, turning it over every minute until browned. Pop it in the oven for 15 minutes then leave it to rest for 5 minutes.

    To make the cauliflower mash

    1Cook the cauliflower in a pan of boiling water for 7–10 minutes, until it is cooked through. Drain.

    2Meanwhile, heat the oil or butter in a frying pan and throw in the onion. Sauté for 3 minutes then throw in the garlic, a big pinch of salt and the rosemary.

    3Cook for another 3 minutes then leave to cool slightly.

    4Mash the onion mix with the cauliflower, scraping out all the spices and oil from the pan.

    5Serve the mash and lamb together with a drizzle of olive oil, salt and pepper, a pinch of chilli flakes and a big smile.

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