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Rump of Lamb with Spring Vegetables

Rump of Lamb with Spring Vegetables

Spring Time Lamb....

Serves 4
Prep time 10-15 mins
Cooking time 15m

Top tip: A bit of extra flavour and goodness

Keep those vegetable juices to moisten the dish

Ingredients

  • 100g fine beans
  • 250g fresh or frozen peas
  • 1 small head broccoli, cut into florets
  • Spring cabbage, shredded
  • 1 carrot, peeled & finely sliced
  • 4 spring onions, finely shredded
  • 100g spinach, washed and picked
  • 4 mint leaves
  • 4 x 100g rumps of Lamb
  • 2 tbsp virgin olive oil
  • Balsamic vinegar
  • A pinch of salt (0.25g)
  • A pinch of freshly ground black pepper (0.05g)
  • 25g unsalted butter

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Method

1. Boil a pan of water. Once boiling, add the broccoli, followed by the carrot, peas, cabbage, then the spinach. Once cooked, season with the oil and balsamic and keep warm.

2. In a pre-heated non stick frying pan, add a teaspoon of oil and a knob of butter, then add the lamb rumps and colour well on both sides (approx 1-2 minutes each side). Season with a pinch of salt and pepper.

3. Transfer the lamb to a preheated oven, 190°C – 200°C/gas mark 5-6 for 5-6 minutes or until it meets your your desired cooking preference. Once your desired cooking preference is achieved, allow to rest for a few minutes.

4. Now add, spring onions and mint to the warm vegetables. Place in the centre of a warmed plate, slice the rump of lamb and arrange on top of the vegetables. Spoon over any of the juices from the vegetables and serve.

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