Grilled lamb rump with rosemary cauliflower mash

    Grilled Lamb Rump
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    Category
    Grilled Lamb Rump
    Yields1 Serving
     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
    1

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

    2

    Trim 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.

    3

    Heat 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
    4

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

    5

    Meanwhile, 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.

    6

    Cook for another 3 minutes then leave to cool slightly.

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    7

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

    8

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

    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

    1

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

    2

    Trim 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.

    3

    Heat 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
    4

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

    5

    Meanwhile, 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.

    6

    Cook for another 3 minutes then leave to cool slightly.

    7

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

    8

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

    Grilled lamb rump with rosemary cauliflower mash
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