YIELDS: 2 Servings
PREP TIME: 20 mins
COOK TIME: 25 mins
TOTAL TIME: 45 mins
Springtime flavors abound in this impressive dinner! Pan roasted lamb rump, crushed new potatoes with garden fresh herbs, and sautéed asparagus with a charred spring onion and hazelnut pesto to bring everything together.
2 lamb rumps, about 5-6 oz per piece
Salt and pepper
4-6 new potatoes
1 shallot, minced
Extra virgin olive oil
Splash of vinegar
Small handful fresh herbs, chopped (thyme, oregano, parsley, basil are all great choices)
1 tbsp butter
8-10 asparagus spears
4 spring onions
½ oz toasted hazelnuts
Handful fresh parsley
Splash of olive oil
Squeeze of lemon juice or splash of vinegar
Cast iron skillet
Food processor or blender
Instant read thermometer
- To make the pesto, heat a drizzle of olive oil in a large skillet over medium-high heat. Add the spring onions and season with a pinch of salt. Cook the onions until charred then remove from heat and allow to cool slightly.
- Once the onions have cooled, transfer to a food processor or blender along with the hazelnuts, parsley, olive oil, and a squeeze of lemon juice or splash of vinegar.
- Taste and adjust seasoning, if necessary.
- For the lamb, heat a cast iron skillet over medium-high heat. Season the lamb rump with salt and pepper over all sides.
- Place the rump, skin side down, into the hot skillet and cook until golden brown and crispy. Repeat on all sides to create as much flavor as possible.
- Once browned and crispy on all sides, turn back to skin side down and transfer the pan to the oven. Cook to desired level of doneness. (About 25 mins/internal temp of 160°F for medium.) Remove from the oven and let rest.
- While the lamb is cooking, prepare the crushed potatoes: Bring a large pot of salted water to a boil and simmer the potatoes until tender. Drain well.
- Heat a drizzle of olive oil in a large skillet over low heat and sauté the shallots with a pinch of salt until softened.
- Add the potatoes and another pinch of salt. Crush the potatoes with a spoon or fork to break them down a bit while still leaving some texture. Add a splash of vinegar, toss well, and keep warm until ready to serve.
- While the lamb is resting, cook the asparagus: Add a knob of butter and a tablespoon or two of water to the pan the lamb was cooked in over medium heat.
- Next, add the asparagus and a pinch of salt. Increase heat to high so the water boils and steams the asparagus.
- To finish, toss the potatoes with the fresh herbs and transfer to a large serving platter. Pile the asparagus next to the potatoes, and top with slices of the lamb rump. Add a drizzle of pesto, serve, and enjoy!
Source: Daylesford Cookery School