Roasted lamb rumps with crushed Niçoise potatoes
- Gordon Ramsay
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Serves 4
More effort
Total time: 40 mins
Ready in 40 minutes
A star rating of 3.5 out of 5.7 ratingsRate
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Gordon Ramsay helps you to prepare this chic summer dish, great served with seasonal vegetables
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Ingredients
Nutrition
Units:
MetricUS
-
1head garlic
with fat cloves
-
150ml olive oil
-
5sprigs thyme
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600g new potato
ideally Jersey Royals
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2sprigs mint
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2 tbsp caper
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3-4 anchovy
fillets, roughly chopped
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25g pitted black olive
roughly chopped
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small bunch chervil
or parsley
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4rumps of lamb
about 250-300g each
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8sprigs rosemary
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Nutrition: per serving
- kcal678
- fat41g
- saturates15g
- carbs26g
- sugars0g
- fibre2g
- protein53g
- salt1.99g
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Method
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step 1
First of all confit the garlic. Heat the oven to 190C/fan 170C/ gas 5. Separate and peel the cloves. An easy way to do this is by putting each clove flat on a board, place a large, heavy knife flat on top and smash down with your clenched fist. This loosens the skin. Then trim the root ends.
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step 2
Heat 4 tbsp olive oil in a small frying pan, cook the garlic until golden brown, then transfer to a small roasting dish, add some salt and 1 sprig of thyme and roast in the oven for about 10 mins until softened. Remove and cool; leave the oven on to roast the meat.
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step 3
Bring a large pan of salted water to the boil. Tip in the potatoes and mint and leave to simmer for 15 mins until the potatoes are just tender. Drain and discard the mint. Leave to stand for 10 mins until potatoes are cool enough to handle, then, using a small, sharp knife, peel off the skin.
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step 4
Return the potatoes to the pan and, using a large fork, roughly crush. Mix in about 3 tbsp olive oil, the capers, chopped anchovies, olives and 3-4 confit garlic cloves. Crush again with the fork. Chop the chervil or parsley and mix in along with some seasoning. Set aside and keep warm.
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step 5
Trim any excess fat from the top layer of lamb, leaving a little on for cooking. Score the top in a criss-cross using a sharp knife. Season well. Heat a heavy based non-stick pan until very hot, add 2 tbsp of oil, then cook the lamb, fat-side down. Sauté well and turn on all four sides until nicely browned all over (about 4 mins) then remove from pan.
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step 6
Arrange the remaining thyme and the rosemary in a roasting tray (or into the frying pan if it is ovenproof) to make 4 piles. Place a piece of lamb on top of each one. Roast in the oven for 15-20 mins until cooked to medium, then let the meat rest for 5 mins.
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step 7
To serve, spoon a portion of potato onto each plate. Arrange the tomatoes, courgettes and beans around it or just a simple salad, if you prefer. Slice the lamb on the diagonal, fan out on top, then drizzle with any meat juices. Top each piece of lamb with some more confit garlic.
RECIPE TIPS
CHOOSE THE RIGHT CUTS
Rumps of lamb are tender and full of flavour. They are found between the top of the loin, or saddle, and the leg. They’re a chef’s favourite, like rib-eye steaks, but you may well have to ask a good butcher to cut them specially.
MAKE EXTRA GARLIC CONFIT
Use double the ingredients for the garlic confit and store the remainder in the fridge, covered in a layer of olive oil. Can be made up to 10 days ahead and used when you want garlic in a hurry.
SEASON THE RIGHT WAY
For robust meats like lamb, use rock salt and make sure that you rub plenty into the meat. Try to be generous as much of the salt will disappear into the pan as you cook the meat.
Recipe from Good Food magazine, July 2005
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A star rating of 3.5 out of 5.7 ratings
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