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Roasted lamb rump steak
with crushed potatoes
4 lamb rump steaks
1 head garlic with fat cloves
50ml olive oil
5 sprigs thyme
600g new potato, ideally Jersey Royals
2 sprigs mint
2 tbsp capers
3-4 anchovy fillets, roughly chopped
25g pitted black olives, roughly chopped
Small bunch chervil or parsley
Sprinkle of salt
8 sprigs rosemary
Confit the garlic and heat the oven to 190C/fan 170C/ gas 5.
Break up and peel the garlic cloves.
Heat 4 tbsp olive oil in a frying pan. Then cook the garlic until it begins to brown, before transferring it to a small roasting dish.
Add some salt and a sprig of thyme and roast in the oven for about 10 mins before removing and leaving to cool.
Bring a large pan of salted water to the boil. Add the potatoes and mint and leave to simmer for 15 mins until the potatoes soften.
Drain and discard the mint. Leave to stand for 10 mins until the potatoes are cool enough to handle, then peel off the skin.
- Return the potatoes to the pan and roughly crush. Mix in about 3 tbsp olive oil, the capers, anchovies, olives and 3-4 confit garlic cloves.
- Crush again with the fork. Chop the chervil or parsley and mix in along with some seasoning. Set aside and keep warm.
- Trim any excess fat from the top layer of lamb, leaving a little on for cooking. Score the top in a criss-cross using a sharp knife and season.
- Heat a non-stick pan until very hot, add 2 tbsp of oil, then cook the lamb, fat-side down. Turn on all four sides and cook for about 4 minutes until nicely browned, then remove from pan.
- Put the remaining thyme and the rosemary in a roasting tray to make 4 piles. Place a piece of lamb on top of each one. Roast in the oven for 15-20 mins until cooked to medium, then rest for 5 mins.
- Slice the lamb on the diagonal, fan out on top, then drizzle with any meat juices. Top each piece of lamb with garlic.