Roast Rump of Lamb with Carrot, Charred Onion, Mash & Mint

Serves 2


For the lamb fillets: 1 whole chump of lamb, bone in.


Remove both fillets leaving the fat/skin on each, cutting around the curved line. You’ll find there is quite a lot of excess meat as part of the joint under the fillet, so separate it from the fat by using a boning knife; now mince and set aside.

Cook the fillets in a pan skin side down until all the fat is rendered and the skin is golden brown. Now place in an oven at 180oC for 8-12 minutes; allow to rest for five minutes once you remove.


For the mince ragu: 100g lamb mince, 1/2 onion finely sliced, 1 stick celery finely diced, 1 carrot finely diced, 1 clove garlic finely diced, 1 tablespoon chopped thyme, 100ml red wine, 400ml chicken jus, 1 bay leaf, 1 tbsp. vegetable oil.


First brown the mince in a hot pan; when evenly coloured all over remove from the pan add a little more oil and then the veg. After a few minutes return the meat and add the red wine. When the liquid has reduced by 2/3, add the herbs and chicken stock and cook over a low flame for 30 minutes.


For the mint jus: 100ml white wine vinegar, 25ml water, 1tbsp caster sugar, small bunch of mint, 200ml chicken jus


Blend the vinegar, water, sugar and mint. Pass through a fine chinois. Now add 50ml of the vinegar mixture to a pan and reduce by half. Add the chicken jus, reduce until you have the desired consistency and finish off with a knob of butter.










For the roasted carrots: I bunch of baby carrots, 150g butter, and 3 sprigs of thyme, salt and pepper.


Trim the stalks on the carrots, mix with the butter and thyme and cook in an oven at 160oC for 20-25 minutes, season to taste.


For the carrot crumb: 1 carrot


Slice the carrot thinly on a mandolin and then deep fry at 150oC until crispy


For the charred onion: 200g baby onions, 2 sprigs of thyme, salt and pepper


Lightly oil a try with greaseproof paper, sprinkle thyme leaves and then the onions which need to be cut into halves, with the flat side faced down. Cook until soft, remove the outer skin and blow torch the flat side until charred.


For the mash: 1kg potatoes peeled and chopped into large pieces, 300g butter, 100ml milk, salt and pepper.


Place the potatoes in a pan, cover with salted water and cook until soft. Now mash, pass through a sieve and finally add butter, milk, salt and pepper

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