Rump of lamb, gratin dauphinoise, choux farci, roasted salsify, capers and herbs Recipe

Roasted rump of lamb served with creamy Dauphinoise potatoes, savoy cabbage filled with braised lamb, roasted salsify and fried capers and herbs.

  • Preparation
  • Cooking time
  • Rest time
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(22 votes) 3.3/5

Les ingrédients

Pour people
  • For the meat
  • Rump of lamb (200g) : 6 whole
  • Sunflower oil : 30 ml
  • Freshly ground black pepper : 6 Turn
  • Maldon salt : 6 pinch(es)
  • For the vegetables
  • Double cream : 300 ml
  • Desiree potato(es) : 1 kg
  • Semi-skimmed milk : 300 ml
  • Rosemary sprig(s) : 1 whole
  • Fresh thyme : 3 sprig
  • Garlic bulb(s) : 0.5 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the vegetables
  • Savoy cabbage(s) : 0.5 whole
  • Ice cube(s) : 250 g
  • Fine salt : 6 pinch(es)
  • For the filling
  • Lamb neck fillet 200g : 3 whole
  • Sunflower oil : 30 ml
  • Carrot(s) : 1 whole
  • Onion(s) : 1 whole
  • Garlic clove(s) : 3 whole
  • Stick(s) of celery : 2 whole
  • Dry white wine : 1500 ml
  • Chicken stock : 500 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Rosemary sprig(s) : 2 whole
  • For the garnish(es)
  • Fresh salsify : 400 g
  • Sunflower oil : 30 ml
  • Lemon(s) : 1 whole
  • Fine salt : 6 pinch(es)
  • Unsalted butter : 50 g
  • Capers : 50 g
  • Flat leaf parsley : 0.5 bunch



    Peel and slice the onion and carrot. Finely chop the garlic. Slice the celery sticks.
    Heat a saucepan until hot and add a splash of oil. Sear the meat in the pan and then remove. Add the chopped vegetables and cook until golden brown all over. Deglaze the pan with white wine. Reduce the wine by half and then add the chicken stock. Return the meat to the pan and bring the stock to the boil. Once boiling reduce to a simmer and cook the meat for 1 and a half hours or until tender. Allow to cool in the liquid. Once cool, remove the meat from the pan and shred the meat with your fingers or a knife.
    Reduce the braising stock by two thirds and then strain off the vegetables.
    Mix some of the reduced stock with the shredded lamb to bring the filling together. Check the seasoning.

    Keep at room temperature until ready to stuff the cabbage leaves.


    Remove the leaves from the cabbage and then cut out the tough stem in a v-shape.
    Bring some salted water to the boil. Put the ice in a bowl with some cold water.
    Cook the cabbage leaves in the boiling water for 1 minute and then place into the iced water to stop the cooking process. Once cold, remove from the water and dry the leaves on kitchen paper.

    Peel the salsify lengthways and place into cold water with the juice of half a lemon. This will stop the salsify from oxidising. Cut into 3cm angled batons. Cook the salsify in rapidly boiling water until tender (about 5 minutes), refresh in cold water, drain and keep to one side.
    Pick and roughly chop the parsley.


    Preheat the oven to 200'C.
    In a saucepan bring the cream, milk, herbs and garlic to the boil. Remove from the heat and allow the flavours to infuse.
    Peel the potatoes and use a mandolin to cut them into 3mm thick slices.
    Pass the milk and cream through a sieve into another large pan and add the sliced potatoes and the salt and pepper.
    Place on a medium heat and bring slowly to the boil, stirring all of the time so as the potatoes do not catch.
    When the mixture has boiled, check the seasoning and transfer to a deep baking tray, layering the potatoes with a generous amount of cream.
    Bake in the oven for 45 minutes until the potatoes are cooked and golden brown on top.


    Place a cabbage leaf on a piece of clingfilm double its size. Shape the leaf to join both sides together. Place a generous tablespoon of the lam filing in the centre of the cabbage. Use the clingfilm to lift the leaf and shape into a ball around the filling. Twist to secure and make sure the cabbage ball is tight and then tie in a knot.


    Score the fat on the lamb rumps in a criss cross pattern.
    Heat a frying pan with some sunflower oil.
    Season the lamb with salt and pepper and colour each side of the lamb until golden brown.
    Transfer to the oven and cook for 10-15 minutes.
    Allow to rest for 5 minutes before serving.


    Colour the salsify in a hot pan with a splash of oil. Season with salt and pepper and then finish with a knob of butter. Add the chopped parsley and capers to the pan and cook for 15 seconds.
    Heat the stuffed cabbage ball in some boiling water for 3 minutes to make sure the centre is hot.
    Slice the lamb rump into 6 slices.

    To plate: Cut the gratin with a steel ring and place on the plate. Place 3 slices of the lamb rump alongside. Place the choux farci on the plate and finish with the salsify and the herb butter and capers.

Chef's tip

«It is very important to rest the lamb rump. Cook in advance and hold in a warm place until needed.»

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