Recipe

Lamb rump, crushed potatoes & wild garlic pesto

by Neil Forbes

An alternative lamb recipe for Easter weekend

Ingredients

400g heritage potatoes (eg yetholm gypsy or pink fir)
2 x 200g lamb rumps, marinated overnight in a little oil, garlic and rosemary
1 tbsp sunflower oil, for frying
100g butter

For the pesto:
A handful of washed wild garlic leaves
2 tbsp hazelnuts, peeled and lightly toasted in the oven for 5 mins
2 tbsp grated hard cheese, like cheddar or parmesan
200ml extra virgin olive oil
3 spring onions, roughly chopped

Method

Preheat the oven to 180C. Boil the potatoes in their skins in salted water until cooked. Drain and keep warm.

To roast the rumps, heat an ovenproof frying pan on the hob. Once hot, add the sunflower oil. Season the rumps with salt and pepper, then fry all over until nice and golden. Add 25g of butter and continue to gently fry for about 5 mins—take your time—then place the pan in the oven for 7-10 mins. Rump has a lot of inter-muscular fat and can be chewy if cooked rare, so it needs to be cooked medium-rare to medium—when ready it will just give a little to the touch. Take the lamb out of the oven and allow it to rest for 10 mins.

Meanwhile, make the pesto. Put the wild garlic, nuts, cheese, oil and seasoning in a food processor (or use a hand blender) and blitz until a smooth(ish) paste is achieved. It may need a wee bit more oil as you blitz it. Check the seasoning.

To serve, crush the potatoes (skins on) with the remaining butter, seasoning and spring onions. Place them on a serving dish. Carve the rumps against the grain, arrange on the potatoes and trickle over the wild garlic pesto. Serve with a side of wilted greens.

Recipe: Neil Forbes