For those who don’t know what a lamb rump is or where it comes from, it is located in the hindquarters, cut square from the leg, what was historically called the chump (see diagram below). It is a more modern cut created for chefs who wanted a square cut of lean lamb for their menus. If you click on the photo it will give you further information.
Generally speaking, lamb rumps usually weigh around 250 grams (8.8 oz) each. It is gradually becoming more available in supermarkets and good butchers shops, though you may have to source it from an online butcher.
I chose to pair the rump with a spicy lamb sausage which traditionally comes from North Africa or the middle East. This sausage is also popular in France for its intense spicing with harissa and toasted cumin, and is traditionally cooked over coals to accentuate its smoky flavour. Three lamb rump plus the sausage should serve 4.
Chef’s Tips: Replicating my dish is achievable if you make the components in the order I have (sauce first, then vegetables, then pesto, then potatoes, then the lamb and sausages). Of course always read the whole of the recipe through before you start and remember the pesto is optional.
Lamb Rump and spicy sausages (serves 4)
250g x 3 lamb rump
4 Lamb Merguez sausages
75 g lamb bones
100 ml red wine
2 small carrots chopped
2 small onions chopped
500 ml chicken stock
1 Tbsp tomato puree
1 large clove garlic
1 Tbsp olive oil
To make the sauce
- Roast bones together with carrot, onion and garlic until golden brown at 180 C fan assisted oven.
- Transfer the bones and vegetables into a heavy bottomed saucepan together with the butter (on a medium heat) and add the flour and tomato puree and stir well. In a separate saucepan heat up the chicken stock.
- Now add the red wine, again stirring well to prevent lumps. Then gradually add the chicken stock a small amount at a time, to prevent lumps.
- By the time you have added all the stock the sauce will be thin, now turn down the heat to very low and reduce the sauce by half.
- Strain the sauce through a fine strainer (keeping as much volume of the liquid as possible) and remove from the heat.
Asparagus and Spring Greens
2 bunches of local asparagus
1 kilo spring cabbage or collard greens
- Trim woody ends off asparagus spears approximately 1 inch (25 mm) and discard (or keep for soup).
- Blanch the asparagus spears in boiling salted water for 2 minutes, then chill in ice water to cool down.
- Next cut the spears into 3 inch spears and keep the trim. Cut the trim into small pieces and reserve to mix into cabbage later.
- Cut most of the stork out of the spring greens and steam in salted water for 3-4 minutes, then cool down fast in ice water. Drain well and mix with the reserved asparagus trim.
Mint Pesto (optional)
30 grams mint leaves
2 small cloves garlic peeled
juice 1/2 lemon large
zest of 1 lemon
40 grams blanched almonds
130 ml E V olive oil
pinch white sugar
1/2 Tbsp white wine vinegar
- Grind the almonds, garlic, lemon zest, sugar and mint leaves in a food processor together with the vinegar until finely chopped. Scrap down the sides of the bowl and the gradually add the olive oil and finally the lemon juice.
- The mixture should be pesto consistency, then season with salt and black pepper.
Garlic Mash (4 servings)
900 g potatoes peeled
3 fat cloves garlic peeled
35 g unsalted butter
- Cut peeled potatoes into even sizes and place in a saucepan of cold water together with garlic.
- Bring to a simmer on a medium heat and season with salt.
- Cook until all the potatoes are tender and then drain well. Return the saucepan to the stove, on a low heat and dry the potatoes before mashing.
- Once mashed and smooth (no lumps) then mash in the butter and milk and adjust the seasoning.
- Keep warm.
Cooking Lamb Rumps & Merguez sausage
- Preheat your oven 180 C (fan assisted) and add a 1/2 Tbsp olive oil to your frying pan.
- Sear the lamb rumps in the hot frying pan on all sides, until meat is lightly brown and the fat brown too.
- Place the rumps fat side down and move the frying pan to your oven.
- In a separate pan or grill cook the spicy lamb sausage until golden brown for about 12 minutes, and keep warm.
- Cook the lamb rumps for about 12 minutes until you have an internal temperature of 50-52 degrees C and then rest.
To Finish the dish
- Use a single long strand of spring cabbage to wrap each portion of Asparagus into bundles.
- Now heat up sauce, asparagus bundles, cabbage and garlic mash. Pipe mash in conical domes leaving a little space at the top for the mint pesto (see photo). Place heated spring greens onto the plate using a cookie cutter to keep it in a disk shape.
- Add the asparagus bundle and three to four slices of the lamb.
- Cut the spicy lamb sausages up at an angle into pieces and place 3-4 neatly onto each plate.
- Using a dessert spoon, carefully spoon some of the sauce around the meat.
©Kevin Ashton 2021
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