Recipe: Lamb rump

With the nights drawing in, try this warming recipe using seasonal vegetables devised by PinK member, Woods Restaurant of Tunbridge Wells, 01892 614411


2 or 3 lamb rumps, sliced thickly

1.5kg Jerusalem artichokes       

700ml milk

700ml chicken stock

Sprig rosemary

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200ml red wine

200ml beef stock

Dessert spoon of redcurrant jelly

Double cream

Knob of butter

1. Peel the artichokes, place in a saucepan and cover with milk and chicken stock. Add rosemary, bring to the boil and cook for 15 minutes

2. Keep to one side in the liquor

3. Place a frying pan on a high heat with a splash of rapeseed oil, fry the seasoned lamb for three minutes per side. Place in a llow oven to keep warm

4. Pour off the fat, add the red wine and reduce to a quarter. Add the beef stock and redcurrant jelly and reduce until the sauce thickens and becomes slightly sticky

5. Remove the artichokes from the liquor, place in a food processor with a dash of cream and the butter, season and blend to a pur�e

6. Serve the lamb on the pur�e, pour over the sauce and serve with broccoli