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Tom Kerridge’s Lamb Rump with Rocket Salsa Verde Recipe

Tom Kerridge favours the lamb rump. It is an excellent cut that should be enjoyed heavily browned on the outside and pink in the centre. The accompanying salsa verde is boldly flavoured and includes rocket for some peppery notes.

20 minutes prep, 15 minutes plus resting time cook

Serves 4

Ingredients

4 boneless lamb rumps (300g each)

3 sprigs of rosemary, leaves picked and finely chopped

Salt and freshly ground black pepper

Rocket Salsa Verde

2 handfuls of rocket leaves (50g)

A handful of basil leaves

A handful of flat-leaf parsley leaves

1 small garlic clove, finely grated

120ml extra virgin olive oil

2 tsp Dijon mustard

3 tbsp baby capers

1 banana shallot, finely chopped

2 tbsp sherry vinegar

Method

1 Preheat the oven to 200°C/180°C Fan/Gas 6.

2 Trim any excess fat from the lamb rumps, leaving a very thin layer of fat on one side. Score the fat with a sharp knife and sprinkle both sides of the rumps with the rosemary and some salt and pepper.

3 Place a large non-stick frying pan over a medium heat and place the lamb rumps in the pan, fat side down. Let the fat render slowly from the lamb and cook for 4–5 minutes until the fat is crispy. Flip the lamb rumps over and cook for another 3–4 minutes.

4 Lift the lamb rumps out of the pan and lay them on an oven tray. Place in the oven for 6–8 minutes, depending on their thickness, to finish cooking.

5 Meanwhile, make the rocket salsa verde. Put the rocket, basil, parsley and garlic into a food processor. Pour in the extra virgin olive oil and blend until smooth. Add the mustard, capers, shallot, sherry vinegar and a good pinch each of salt and pepper. Blend again, very briefly, then transfer the salsa verde to a bowl.

6 When the lamb is ready, remove from the oven and set aside to rest in a warm place for a few minutes. Carve the lamb and serve with the rocket salsa verde, and tenderstem broccoli
or some char-grilled courgettes and peppers on the side.

Recipes extracted from Tom Kerridge Cooks Britain by Tom Kerridge, published by Bloomsbury Absolute. Photography by Cristian Barnett.