Herb-crusted lamb rump

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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.

First published in 2015




Herb-crusted lamb rump

Butternut squash purée

Roasted root vegetables



  • Blender


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
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
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
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
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
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
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
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
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
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
First published in 2015

Pierre 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, Pierre artfully extracts extraordinary flavour from ordinary ingredients and cuts.

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