A herb and mustard crumb imparts a sublime flavour on lamb rump in this elegant dish from Matthew Tomkinson. A simple lamb sauce, creamy potato gratin and Niçoise vegetables give this crusted lamb rump recipe even more potency.
For the potatoes, bring the milk and cream to the boil in a pan with the garlic, rosemary and thyme. Remove from the heat, cover and allow to infuse for 1 hour
200ml of milk
200ml of double cream
1 bulb of garlic, cut in half horizontally, 1 clove reserved for vegetables
Place the potato slices in a pan and cover with lightly salted, cold water. Bring to the boil and simmer for 5 minutes until just tender. Then, remove from the heat and leave to cool in the water
Pass the garlic cream through a fine sieve and lightly season, as it will be reduced later and concentrate in flavour. Place the potato slices on an ovenproof tray in a single layer and pour over the garlic cream. Keep in a warm place until required
Remove the lamb from the pan and pour out the oil. Place the pan back on the heat and turn the heat down to low. Return the lamb back to the pan, fat-side down, and cook for 10 minutes to render the fat
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Transfer to the oven and cook for 12-14 minutes. Remove from the oven and allow the lamb to rest on a warm plate
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Meanwhile, remove the fat from the pan and pour in the white wine and place over a high heat. Bring to a boil and scrape the bottom of the pan to deglaze
100ml of white wine
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Once almost completely reduced, add the lamb stock and reduce again until you are left with a thin, gravy-like consistency. Intensify the flavour by adding any juices from the resting lamb to the pan and reheat before serving
500ml of strong lamb stock
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Preheat the oven to 150°C/gas mark 3
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Place the tomato quarters on a small tray and drizzle with the extra virgin olive oil. Season well and sprinkle over a pinch of sugar. Slice the garlic clove very thinly and place a single slice on each piece of tomato. Roast in the oven for 20 minutes until softened. Remove and keep warm until required
Place the potatoes in the oven for 15 minutes to heat through and allow the cream to reduce. Finish under a hot grill to glaze until lightly golden on top
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Spread a tablespoon of mustard over the fat side of each of the lamb racks and then roll in the herbed breadcrumbs until evenly coated. Place the racks on a tray and reheat in the oven for 4 minutes until the breadcrumbs are golden
To finish the vegetables, place a frying pan over a low-medium heat and add a tablespoon oil. Once hot, sauté the French beans and the fennel until tender, then add the olives, basil and lemon and season. Remove from the heat but leave in the pan to keep warm
To serve, place 2 potato slices and a spoonful of the cream onto each plate with a generous portion of the Niçoise vegetables alongside. Top with the roasted tomatoes
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Carve each of the lamb racks into 3 ‘chops’. Arrange on each plate and pour over some of the sauce and a few drops of olive oil to finish. Serve immediately
Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.
