Lamb rump with watercress and roast garlic pesto, braised lettuce and broad beans


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We love the combination of watercress with red meat. Watercress is the perfect accompaniment to bring the best out of a juicy piece of lamb like this – the prickle of mustard brings this whole dish to life, especially against the background of sweet, lively broad beans.

Keep as much fat on the lamb rumps as you can – the idea of cooking the lamb and the vegetables in the same pan is to keep all that flavour in. By cooking the vegetables in the lamb fat, that delicious flavour runs through the whole dish, tying everything together.





Watercress pesto

Braised baby gem


Start by roasting the garlic. Preheat an oven to 120°C/gas mark 1/2 and wrap the halved garlic bulb in foil. Roast for an hour until soft, then remove and increase the temperature to 180°C/gas mark 4. You can roast the garlic in advance and store in the fridge if required
Make the watercress pesto by squeezing the roasted garlic bulb into a food processor. Add the rest of the ingredients (except for olive oil) and blitz until they become a coarse paste, then slowly add oil whilst the motor is running until you have a loose pesto consistency. Taste for seasoning and add more salt, pepper and lemon juice as necessary
Score the fatty sides of the rumps, season the lamb all over then place fat-side down in a cold frying pan with a splash of oil. Bring up to a medium heat slowly, allowing the fat to render out of the lamb and the fatty side to slowly turn golden
Turn up the heat to medium-high and sear the meat all over until golden and caramelised
Transfer the lamb rumps to a roasting tin and roast in the oven for 6-8 minutes – this should give you a nice medium finish. If you have a temperature probe, check for an internal temperature of 55-60°C then remove the rumps and set aside to rest
Meanwhile, make the braised baby gem. Take the pan you cooked the lamb in and lightly caramelise the baby gem lettuce and shallots in the lamb fat, cut-side down
Add the garlic cloves to the pan, followed by the white wine (or madeira, if using) and deglaze the pan. Bring to a simmer and reduce until the liquid starts to get syrupy and viscous
Add the stock, bring to the boil again and simmer for another 10 minutes
Add your broad beans to the pan to warm through. Check the sauce for seasoning and add salt, pepper and lemon juice as required
Slice the lamb rumps against the grain and divide between plates, followed by the braised baby gem and broad beans. Spoon a generous amount of the watercress pesto over the top and finish with the sauce from the braised vegetables, a drizzle of the meat juices from the lamb and some fresh watercress
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