Lamb Rump with Minted Potatoes and Kale

By Tom Mitchell-Dawson

Celebrate the freshness of spring with this elegant lamb rump dish, perfect for your Easter feast. Lamb rump is a tender cut that is boneless and easy to cook. Just season generously using our Cole and Mason Bromley Olive Wood Mills and cook until medium rare for a real treat.

The lamb is complemented by new potatoes tossed in a vibrant mint dressing, capturing the bright flavours of the season. Kale is simply wilted and then tossed through the rich lamb sauce that holds the whole dish together. With beautiful lamb, aromatic mint, parsley, and a hint of Dijon mustard, this dish is a beautiful expression of spring’s finest ingredients - ideal for any springtime occasion or an Easter dinner that delights the senses.

Serves: 2

Time: 40 minutes

Ingredients: 

• 2 x 250g lamb rumps
  
• 350g new potatoes
  
• Handful of kale leaves, stripped
  
• Small bunch of mint, finely chopped
  
• Small bunch of parsley, finely chopped
  
• 1 tbsp capers, roughly chopped
  
• 1/2 tsp dijon mustard
  
• 1 lemon, juiced
  
• 2 cloves garlic, minced
  
• 1 shallot, finely chopped
  
• 100ml white wine
  
• 250ml chicken stock
  
• 30g cold butter, cubed

Method: 

1. Preheat the oven to 200c.
   
2. Begin by making the mint dressing for the potatoes. Add the mint, parsley, capers, mustard, 1 clove of minced garlic and lemon juice to a small bowl, season with salt and pepper and add just enough olive oil to bring everything together.
   
3. Next, bring a pan of salted water to a boil and quickly blanch the kale leaves for a minute or so, then remove and set aside. Add the potatoes to the water and boil until cooked through.
   
4. Meanwhile, rub a little olive oil over the lamb and season liberally with salt and pepper. Set an oven-proof pan over a medium-high heat and add the lamb fat side down while the pan is cold to allow the fat to render properly. Once the fat has rendered brown the rest of the meat then place in the oven for 10-12 minutes for medium rare.
   
5. Remove the pan from the oven and rest the lamb while you make the sauce in the same pan. Be careful of the handle, it will be very hot. Set the pan over medium heat, and add a touch of olive oil and then add the shallots and garlic. Cook for a few minutes to soften, then pour in the wine and turn the heat to high. Reduce the wine by half, then add the chicken stock and reduce by half again. Take the sauce off the heat, season with salt and gradually add in the butter whisking as you go until emulsified.
   
6. To serve, carve the lamb and place on a plate. Toss the potatoes in the mint dressing and dot around the plate. Finally, warm the kale through the sauce then place it around the lamb before finishing with lots of that lovely sauce. Enjoy.