RUMP OF LAMB WITH PEAS, BROAD BEANS & KALE PESTO

Lamb rump; an underrated cut, often cheaper than leg or shoulder yet just as delicious and full of flavour! This recipe offers a lighter take on traditional lamb dishes and is full of the delicate flavours of summer.

Difficulty:

Prep time: 30 minutes

Cook time: 40 minutes

Serves: 4

RUMP OF LAMB WITH PEAS, BROAD BEANS & KALE PESTO Image 1

Related Tags

Lamb

Ingredients

160g shelled Darts Farm broad beans (or use frozen)
160g podded fresh peas (or use frozen)
250g new potatoes (such as Jersey Royals), halved if large
4 rumps of lamb from our Master Butchers, with skin (about 160g each)
60g unsalted butter
3 tbsp Honest Toil olive oil
1 banana shallot, finely diced
120ml good quality chicken stock
240ml Gundenham Dairy double cream
4 tbsp chopped fresh flat-leaf parsley
4 tbsp chopped fresh mint
2 Little Gem lettuces, outer leaves removed, quartered
sea salt and black pepper

FOR THE KALE PESTO

100g kale
90g pumpkin seeds
280ml Honest Toil olive oil
50g fresh basil
50g Darts Farm purple sprouting broccoli leaves, cavolo nero or any other green you have leftover (or use more kale or basil)

Method

Start by preparing the pesto. Roughly chop the kale and place in a bowl with the pumpkin seeds, then cover with the olive oil. Leave to stand for 5 minutes, then add the basil and your chosen green. Transfer to a blender and blend until smooth.
Blanch the peas in a pan of boiling water for 1 minute and then refresh in iced water. Drain and leave to one side. Blanch the broad beans in a pan of boiling water for 1 minute, refresh in iced water, drain and pop the beans from their skins, then leave to one side.
Bring a large pan of salted water to the boil, add the potatoes and cook until tender, about 15 minutes. Drain and set aside. Once the potatoes are cool enough to handle, peel off their skins.
Heat a large frying pan over a medium heat. Season the lamb with salt and pepper. Allow the butter and olive oil to melt in the frying pan then fry the lamb skin-side down for 8–10 minutes, until golden brown, then turn over and cook for a further 6 minutes. Remove to a plate and allow to rest for 5 minutes.
Add the shallot to the same pan and fry for 2 minutes on a medium heat, before adding the stock, double cream, potatoes, peas and beans. Bring to the boil. Add the parsley and mint and season to taste. Add the Little Gem and simmer for a further 3 minutes.
To serve, thinly slice the lamb. Place two Little Gem wedges in each bowl or plate, spoon over some creamy vegetables and then place the sliced lamb on top and drizzle over a little of the pesto.