The Foodie Guide

Chef Profile

Olivier Bertho

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

  1. Season lamb rump with salt and pepper. Place in a hot pan with a little olive oil to seal.
  2. Place in the oven for 6 minutes at 180º C.
  3. To make the crust, chop together parsley, chives, mint, white bread and butter.
  4. 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.
  5. Remove lamb from oven and place the herb crust on each piece of lamb, return to oven for a further 6 minutes.
  6. Remove lamb from the pan and leave to rest.
  7. In the same pan you cooked the lamb, add the shallots, celery, rosemary and garlic. Sautée until golden.
  8. Next, add the red wine, bring this to the boil and reduce by half.
  9. Add lamb stock and simmer on a low heat for 10 minutes.
  10. Season the sauce to taste with salt and pepper, pass the sauce through a fine sieve. Whisk in the diced butter.
  11. Serve lamb with sauce and seasonal vegetables.

 

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