Herb-crusted lamb rump
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Pierre Koffmann's regal herb-crusted lamb rump recipe, served with butternut squash and root vegetables, makes a gratifying main for a cold day. A wonderful dish to serve for Sunday lunch, this lamb rump will go equally well with summery ingredients like roasted fennel, courgettes or tomatoes in the warmer months.
First published in 2015
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Ingredients
Metric
Imperial
Herb-crusted lamb rump
- 6 lamb rumps, each weighing 250g
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp oregano
- 1 tsp parsley, chopped
- 1 small garlic clove
- 215g of Dijon mustard
- 80g of breadcrumbs
- 50ml of olive oil
- salt
- pepper
Butternut squash purée
- 1/2 butternut squash, peeled, de-seeded and diced
- 50g of butter
- salt
- pepper
Roasted root vegetables
- 2 parsnips
- 1 garlic, crushed
- 1 sprig of fresh thyme
- honey, for drizzling
- 24 baby carrots
- 1 knob of butter
- duck fat
- salt
- pepper
SAVE RECIPE
Equipment
- Blender
Method
1
Preheat the oven to 160˚C/gas mark 3
2
For the butternut squash purée, melt the butter in a pan and add the butternut squash, tossing to coat and seasoning with salt and pepper
- 1/2 butternut squash, peeled, de-seeded and diced
- 50g of butter
- salt
- pepper
3
Roast in the oven until soft for approximately 30 - 40 minutes. Remove from the oven and set aside, straining off and reserving any liquid from the roasting tray
4
Add the butternut squash to a blender and blitz until smooth, adding a little of the reserved liquid to form a thick purée. Check the seasoning, set aside and keep warm
5
Preheat the oven to 180˚C/gas mark 4
6
Add 2 large tablespoons of duck fat to a roasting pan and place in the oven for 10 minutes
7
Cut the parsnips in half lengthways, repeat to cut into quarters and remove the fibrous woody centre. Remove the roasting pan from the oven and add the parsnips, garlic and thyme, stirring until evenly coated in the duck fat
- 2 parsnips
- 1 garlic, crushed
- 1 sprig of fresh thyme
8
Drizzle the parsnips with some honey. Return the pan back to the oven and cook until tender and golden brown for 25 - 30 minutes. Remove from the oven and set aside to keep warm
- honey, for drizzling
9
Meanwhile, place the carrots in salted boiling water for 3 minutes, then drain and set aside
10
Place a pan over a medium heat and add a large knob of butter. Once the butter is foaming, add the carrots and toss to coat. Remove from the heat, season and keep warm
- 24 baby carrots
- 1 knob of butter
- salt
- pepper
11
Preheat the oven to 230°C/gas mark 8
12
Now prepare the lamb. In a blender or food processor, blitz the herbs and garlic together until they look finely chopped. Pulse in the bread crumbs until just mixed through and set aside
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp oregano
- 1 tsp parsley
- 1 small garlic clove
- 80g of breadcrumbs
13
Place a roasting pan over a high heat and add the olive oil. Season the lamb and seal until lightly golden brown all over. Transfer to the oven and roast for 4 - 5 minutes
- 50ml of olive oil
- salt
- pepper
- 6 lamb rumps, each weighing 250g
14
Remove the lamb from the oven and baste in the juices from the pan. Spread the mustard over the large meaty side (opposite to the fat) and sprinkle generously with most of the herb mixture. Return the meat back to the oven and cook for around 4 - 5 minutes for a medium finish
- 215g of Dijon mustard
15
Remove and allow to rest for 5 minutes, sprinkling with a little more of the herb mix
16
To make the sauce, remove some fat from the lamb roasting tray and heat in a small pan. Add the shallots and leave to sweat until soft and lightly browned, then deglaze the pan with the wine
- 20g of shallots
- 50ml of dry white wine
18
Reheat the lamb in the oven for 2 minutes before carving into even slices. Serve immediately with the parsnips, carrots, butternut squash purée and sauce
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