A rump of lamb is a good-value cut compared to a rack or saddle and is extremely adaptable, especially for individual portions or if there are just two of you eating. It’s also very straightforward to cook. If you grow peas, sugar snaps or mangetout, the tendrils make a great addition to this dish.
Timings
Prep time: 10 minutesCook time: 20 minutes
ServesÂ
4
Ingredients
2 rumps of lamb weighing about 250-300g eacha little vegetable or corn oil, for fryinga handful of pea tendrils or small salad leaves50g of peas (shelled weight), cooked6-8 mangetout or sugar snaps, shreddeda few mint leaves
For the dressing
1 tbsp cider vinegar3 tbsp rapeseed oil½ tsp Tewkesbury mustarda few sprigs of tarragon, chopped
Method
1. Preheat the oven to 190C/170C fan/gas mark 5.
2. Season the lamb rumps on both sides. Heat a heavy-based ovenproof frying pan with a little vegetable oil and add the lamb, cooking for a couple of minutes on each side just to seal the meat. Then set the rumps fat-side down in the pan and transfer to the oven to cook for 10 minutes, which will keep it pink. Carefully remove the pan from the oven and lift out the lamb on to a plate to rest for a few minutes.
3. Whisk the ingredients for the dressing together and season to taste.Â
4. Toss the pea tendrils or leaves with the peas, shredded mangetout, mint leaves and dressing and season. Slice the lamb and arrange on plates with the salad.
