Lamb rump with watercress and roast garlic pesto, braised lettuce and broad beans
by
- Main
- Medium
- 4
- 50 minutes
PT50M
Lamb rump is a fantastic cut – tender, quick to cook and full of flavour – and what better to pair it with than a fresh, vibrant watercress pesto. The peppery watercress brings out the natural sweetness of the lamb, and with classic summer accompaniments of baby gem lettuce and broad beans, this is a perfect al fresco lunch to enjoy in the sun.
Ingredients
Lamb
- 4 lamb rumps , approximately 150g each, trimmed
Watercress pesto
- 85g of watercress , plus extra for garnish
- 1/2 garlic bulb
- 1 handful of parsley leaves
- 50g of pine nuts , toasted
- 1/2 lemon , juiced
- 3 anchovies
- 1 tbsp of grated Parmesan
- olive oil
- fine salt
- black pepper
Braised baby gem
- 10 small shallots , peeled and halved
- 3 baby gem lettuces , quartered lengthways
- 3 garlic cloves
- 100ml of dry white wine, or madeira
- 150ml of chicken stock
- 200g of broad beans , blanched and double podded
Garnish
- 1 handful of watercress
Method
1
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
2
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
3
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
4
Turn up the heat to medium-high and sear the meat all over until golden and caramelised
5
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 55-60ºC then remove the rumps and set aside to rest
6
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
7
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
8
Add the stock, bring to the boil again and simmer for another 10 minutes
9
Add your broad beans to the pan to warm through. Check the sauce for seasoning and add salt, pepper and lemon juice as required
10
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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Lamb rump with watercress and roast garlic pesto, braised lettuce and broad beans
