Roast lamb rump, celeriac puree, mint & anchovy chimichurri Recipe

Roast rump of lamb with a caramelised celeriac puree and a spicy herb & anchovy salsa

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 4.5/5

Les ingrédients

Pour people
  • For the meat
  • Rump of lamb (200g) : 6 whole
  • Rosemary sprig(s) : 3 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 50 cl
  • For the vegetables
  • Celeriac(s) : 2 whole
  • Semi-skimmed milk : 1 L
  • Unsalted butter : 125 g
  • Coarse ground black pepper : 2 g
  • Maldon salt : 2 pinch(es)
  • Double cream : 100 ml
  • For the sauce
  • Banana shallot(s) : 2 whole
  • Garlic clove(s) : 3 whole
  • Olive oil : 100 ml
  • Dried red chilli(s) : 1 Tsp
  • Flat leaf parsley : 0.5 bunch
  • Fresh mint : 0.5 bunch
  • Fresh coriander : 0.25 bunch
  • Red wine vinegar : 30 ml
  • Caster sugar : 1 Tsp
  • Fresh anchovies : 10 whole
  • Maldon salt : 1 pinch(es)
  • Lemon(s) : 1 whole



    Preheat an oven to 190c. Blitz the rosemary sprigs, oil, salt and pepper in a small food processor. Rub all over the lamb rumps and leave to marinade for 30 minutes. If the cap of fat on the lamb is very thick, score with the tip of a knife. Heat a large stainless steel frying pan and place the lamb rumps in fat side down. Cook for approximately 3 minutes until golden brown, then cook on each side for 30 seconds before placing into the oven fat side up to cook for 7 minutes.

    Leave to rest for 5 minutes.


    Peel the celeriac and cut into 1-2cm dice. Melt the butter in a large saucepan and saute the celeriac for 5 minutes until golden brown. Pour in the milk, season, bring to the boil and simmer for 10-15 minutes until the celeriac is cooked through. Scoop the celeriac out into a blender and add approximately 1/2 of the cooking milk and all of the double cream. Puree until smooth and season to taste.

    Keep warm in a saucepan, covered on a low heat.


    Puree the oil, garlic, anchovies, chilli flakes, mint leaves and sugar in a blender until smooth then pour into a bowl. Finely chop the shallot, coriander and parsley and add to the bowl along with the sugar, vinegar and lemon zest and juice. Add any resting juices from the lamb and season to taste.

  • 4. TO SERVE.

    Slice each portion of lamb into 5 pieces. Put a large spoon of puree onto each plate and top with the sliced lamb. Spoon the sauce over the top and serve.

Chef's tip

«Always rest your meat and fish for at least half the cooking time to ensure that all of the flavourful juices are retained. Garnish this dish with micro garlic chives if you can get them. »

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