Lamb leg steak with Rumbledethump, glazed spring vegetables and Parsley and mint dressing. Recipe

Similar to the Irish colcannon and the British bubble and squeak. Traditionally made using leftover roast meats and vegetables.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Lamb leg steak(s) : 6 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 25 ml
  • Part two of the recipe
  • Desiree potato(es) : 1 kg
  • White cabbage(s) : 0.5 whole
  • Onion(s) : 1 whole
  • Unsalted butter : 100 g
  • Semi-skimmed milk : 150 ml
  • Double cream : 200 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Spring onion(s) : 3 whole
  • For the vegetables
  • Mature cheddar cheese : 100 g
  • Baby carrot(s) : 18 whole
  • Baby turnip(s) : 100 g
  • Frozen pea(s) : 100 g
  • Unsalted butter : 25 g
  • Maldon salt : 6 pinch(es)
  • Chicken stock : 100 ml
  • For the vinaigrette
  • Flat leaf parsley : 0.25 bunch
  • Fresh mint : 0.25 bunch
  • Red wine vinegar : 120 ml
  • Redcurrant jelly : 120 g



    Preheat an oven to 200*

    Heat a frying pan until very hot. Season the lamb steaks with salt and pepper. Add a splash of oil to the frying pan and then colour the steaks on both sides. Transfer to a baking tray and finish cooking the lamb in the oven for 5 to 6 minutes.

    Rest before serving.

    Retain the pan for the dressing.


    Peel the potatoes and cut into even chunks.
    Place the potatoes in a saucepan of cold salted water. Bring the pan to the boil and then reduce the heat to a simmer. Cook the potatoes until they are tender.

    In a small pan, bring the double cream, milk and half the butter to the boil.

    Peel and finely slice the onion.

    Finely slice the cabbage.

    When tender, drain the potatoes and mash in the saucepan and start adding the milk emulsion. Add while beating with a spatula until the mash is smooth but not runny. Mix in the spring onions.
    Season with salt and white pepper.

    Heat a large frying to a medium heat and add the butter with the onions and a pinch of salt, stir and cook gently until translucent, then continue until lightly golden.

    Add the cabbage and continue to saute until soft.

    Add the mash to the mix and continue to cook to lightly brown.
    Adjust the seasoning, then grate the cheddar over the mash and place in the oven for 15-20 minutes until glazed on top.


    Bring a pan of salted water to the boil.

    Cook the baby carrots and turnips until tender.

    Remove and refresh all of the vegetables in iced or cold water.

    Scrape the skins to remove.

    Bring the chicken stock to the boil in a wide bottomed pan. Reduce the chicken stock by half until thick and then whisk in the butter.

    Add the baby vegetables along with the defrosted peas to warm them through and to coat them in the buttery glaze. Season with sea salt and black pepper.


    Pick the leaves and finely slice the mint and parsley.

    Add the redcurrant jelly and the vinegar to the pan used for the lamb, along with any juices from the lamb.

    Warm the pan through to deglaze and dissolve the jelly.
    Add the sliced fresh herbs and allow to infuse.

  • 5. TO SERVE

    Place a pile of glazed vegetables on the pate with the lamb steak offset on top.
    Drizzle the dressing over and around.

    Serve the potatoes on a trivet at the table.

Chef's tip

«If using left over roast ingredients, brown them of in the pan before adding the cabbage to bring out the flavour. »

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