Pierre Koffmann's regal herb-crusted lamb rump recipe, served with butternut squash and root vegetables, makes a gratifying main for a cold day. A wonderful dish to serve for Sunday lunch, this lamb rump will go equally well with summery ingredients like roasted fennel, courgettes or tomatoes in the warmer months.
Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Taking inspiration from his Gascon roots, Koffmann artfully extracts extraordinary flavour from ordinary ingredients and cuts.
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Preheat the oven to 160˚C/gas mark 3
For the butternut squash purée, melt the butter in a pan and add the butternut squash, tossing to coat and seasoning with salt and pepper
1/2 butternut squash, peeled, de-seeded and diced
50g of butter
Roast in the oven until soft for approximately 30 - 40 minutes. Remove from the oven and set aside, straining off and reserving any liquid from the roasting tray
Add the butternut squash to a blender and blitz until smooth, adding a little of the reserved liquid to form a thick purée. Check the seasoning, set aside and keep warm
Preheat the oven to 180˚C/gas mark 4
Add 2 large tablespoons of duck fat to a roasting pan and place in the oven for 10 minutes
Cut the parsnips in half lengthways, repeat to cut into quarters and remove the fibrous woody centre. Remove the roasting pan from the oven and add the parsnips, garlic and thyme, stirring until evenly coated in the duck fat
1 garlic, crushed
1 sprig of fresh thyme
Drizzle the parsnips with some honey. Return the pan back to the oven and cook until tender and golden brown for 25 - 30 minutes. Remove from the oven and set aside to keep warm
honey, for drizzling
Meanwhile, place the carrots in salted boiling water for 3 minutes, then drain and set aside
Place a pan over a medium heat and add a large knob of butter. Once the butter is foaming, add the carrots and toss to coat. Remove from the heat, season and keep warm
24 baby carrots
1 knob of butter
Preheat the oven to 230°C/gas mark 8
Now prepare the lamb. In a blender or food processor, blitz the herbs and garlic together until they look finely chopped. Pulse in the bread crumbs until just mixed through and set aside
1 tsp thyme
1 tsp rosemary
1 tsp oregano
1 tsp parsley
1 small garlic clove
80g of breadcrumbs
Place a roasting pan over a high heat and add the olive oil. Season the lamb and seal until lightly golden brown all over. Transfer to the oven and roast for 4 - 5 minutes
50ml of olive oil
6 lamb rumps, each weighing 250g
Remove the lamb from the oven and baste in the juices from the pan. Spread the mustard over the large meaty side (opposite to the fat) and sprinkle generously with most of the herb mixture. Return the meat back to the oven and cook for around 4 - 5 minutes for a medium finish
215g of Dijon mustard
Remove and allow to rest for 5 minutes, sprinkling with a little more of the herb mix
To make the sauce, remove some fat from the lamb roasting tray and heat in a small pan. Add the shallots and leave to sweat until soft and lightly browned, then deglaze the pan with the wine
20g of shallots
50ml of dry white wine
Add the bay leaf and simmer until the wine reduces and the pan is almost dry. Then, add the chicken stock and reduce by 2/3, whisking in the butter and checking the seasoning to finish
1 bay leaf
200ml of brown chicken stock
20g of butter
Reheat the lamb in the oven for 2 minutes before carving into even slices. Serve immediately with the parsnips, carrots, butternut squash purée and sauce
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