The Foodie Guide
Chef Profile
Spring Lamb with a Herb Crust
and Red Wine Sauce
Ingredients - Serves 4
- 4 Trimmed Lamb Rumps (150g each)
- Olive Oil
- 1 diced Shallot
- 1⁄4 chopped stick of Celery
- 2 sprigs of Rosemary
- 1⁄2 Garlic clove
- 60ml Red Wine
- 150ml Lamb Stock (you can use cubes)
- 100g Butter (50g for sauce, 50g for crust)
- 1 tsp Parsley
- 1 tsp Chives
- 5 Mint leaves
- 50g White Bread
- (crusts removed)
Method
- Season lamb rump with salt and pepper. Place in a hot pan with a little olive oil to seal.
- Place in the oven for 6 minutes at 180º C.
- To make the crust, chop together parsley, chives, mint, white bread and butter.
- Once all the ingredients are combined, roll the mixture between two sheets of greaseproof paper. Roll into a sausage shape and keep in the fridge. Cut slices when you need it.
- Remove lamb from oven and place the herb crust on each piece of lamb, return to oven for a further 6 minutes.
- Remove lamb from the pan and leave to rest.
- In the same pan you cooked the lamb, add the shallots, celery, rosemary and garlic. Sautée until golden.
- Next, add the red wine, bring this to the boil and reduce by half.
- Add lamb stock and simmer on a low heat for 10 minutes.
- Season the sauce to taste with salt and pepper, pass the sauce through a fine sieve. Whisk in the diced butter.
- Serve lamb with sauce and seasonal vegetables.
