Lamb rump with liquorice and spinach
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An intriguing combination of flavours, the liquorice root in this simple dish imparts a subtle flavour throughout the lamb which takes it to another level.
Ingredients
- 1 liquorice root, about 10cm long
- 4 lamb rumps , weighing approx. 150g each
- olive oil, for frying
- 20g of unsalted butter
- 200ml of chicken stock, or lamb stock
- 1 handful of spinach
- sea salt
- freshly ground black pepper
Method
Put the liquorice in a small bowl of warm water and leave to soak for 1 hour, or until it is soft enough to bend easily. Working from the centre of the root towards the ends, peel away the dark outer layer, reserving the peelings. Cut the root lengthways into quarters and set aside
- 1 liquorice root, about 10cm long
Trim the rumps of any excess skin, scoring the fat lightly, then cut a hole in the centre of each rump. Use each stick of liquorice to skewer the lamb rumps through their centre
- 4 lamb rumps , weighing approx. 150g each
Cover the skewered rumps with the liquorice peelings. Tightly wrap each rump in cling film and secure the ends, then place in the fridge overnight to marinate
The next day, preheat an oven to 140°C/gas mark 1 and place an ovenproof casserole dish or frying pan over a medium heat. Add a generous splash of olive oil and the butter. Once foaming, unwrap the lamb rumps, season with salt and pepper then add to the pan fat-side down
- olive oil, for frying
- 20g of unsalted butter
- sea salt
- freshly ground black pepper
Cook for a few minutes until golden brown, then turn and cook on all sides until well seared
Transfer to the oven to finish cooking for a final 8 minutes. If you like your lamb less pink, you can then turn the oven up to 180°C/gas mark 4 and cook for a further 4 minutes. Once cooked to your liking, lift the rumps out of the pan and leave to rest on a plate
While the lamb rests, add the chicken or lamb stock to the pan the lamb was cooked in and gently simmer to create a simple jus
- 200ml of chicken stock, or lamb stock
Wilt the spinach very lightly in a frying pan with a dash of oil
- 1 handful of spinach
To serve, add a small nest of spinach to each plate. Carve the lamb rumps into slices, then arrange on top. Finish with a spoonful of the jus
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Lamb rump with liquorice and spinach
