Rump of lamb , charred tender stem broccoli with a broad beans and mint vinaigrette Recipe

Classic flavours in a win win dish , perfect to enjoy in a nice spring evening.

  • Preparation
    30mins
  • Cooking time
    15mins
  • Rest time
    5mins
Rate this recipe
(1 vote) 5/5

Ingredients

Pour people
  • Rump of lamb (200g) : 6 whole
  • Rosemary sprig(s) : 3 whole
  • Maldon salt : 3 pinch(es)
  • Sunflower oil : 50 cl
  • Garlic clove(s) : 1 whole
  • For the vegetables
  • Tenderstem Broccoli : 1 bunch
  • For the vinaigrette
  • Anchovies in oil : 100 g
  • Maille Dijon mustard : 1 Tsp
  • Red wine vinegar : 15 ml
  • Garlic clove(s) : 1 whole
  • Banana shallot(s) : 1 whole
  • Fresh mint : 1 bunch
  • Frozen broad bean(s) : 100 g
  • Flat leaf parsley : 0 bunch
  • Red chilli(s) : 1 whole

Method

  • 1. FOR THE LAMB

    Preheat an oven to 200c. Combine together the rosemary sprigs, oil, salt, garlic and pepper in a small food processor or pestle and mortar. 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.

  • 2. FOR THE VEGETALES

    Remove any leaves from the broccoli stems

    Place a large frying pan over a high heat.

    Coat the broccoli in a little olive oil.
    When hot enough add the broccoli and allow to char a little before turning. Add a splash of water, cover and steam for a minute or so.

    Remove from the pan and dress generously with the vinaigrette.

  • 3. FOR THE VINAIGRETTE

    Finely chop the garlic and mint

    Small dice the shallots and red chilli.

    Cook the broad beans in boiling water for 30 sec , then transfer them to an ice water bowl or leave them down cold running water until completely cold.Pick the beans out of their skin.

    Place the mustard, vinegar, garlic and anchovies in a pestle and mortar and combine until a rough paste is achieved ,slowly add the olive oil (as for mayonnaise)

    Place in a bowl then fold through the diced red chili and shallots.

  • 4. TO SERVE

    Combine the mint and broad beans with the broccoli and vinaigrette.
    In a deep plate place a bed of the broccoli mixture , cut the lamb rump against the grain in 4 slices and pat dry it in a clean cloth before topping the broccoli with it.

    Dress the lamb with the renaming vinaigrette and finish the dish with some parsley springs on top.

Chef's tip

«Always try to eat seasonal , add difference flavours like asparagus or ,for a more colourful dish,roasted beetroots.»

Your comments