Monmouthshire Lamb Rump Recipe

Bring to room temperature

Remove the lamb rump from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry with paper towels.

Score any fat cap lightly in a crosshatch pattern (if present). Rub the lamb all over with 1 tablespoon olive oil, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Set aside while you prepare other elements.

Preheat oven to 180°C (350°F). Heat a heavy cast-iron skillet or frying pan over high heat until smoking point. When hot, add the lamb rump fat-side down (or a little oil if no fat) and sear undisturbed for 2–3 minutes until a deep brown crust forms. Turn and sear the other sides 1–2 minutes each to color evenly.

Transfer the pan to the preheated oven and roast for 8–12 minutes for medium-rare (internal temperature around 55–58°C / 130–136°F). Adjust time if your rump is thicker/thinner or you prefer different doneness.

Remove lamb from oven and transfer to a cutting board. Add 15 g unsalted butter on top and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute before slicing thinly against the grain.

Place wild garlic leaves and parsley into a food processor or blender. Add capers, chopped shallot, 1 tablespoon lemon juice, 1/2 tsp salt and 1/4 tsp black pepper.

Pulse while streaming in 60 ml extra-virgin olive oil until you have a vibrant, slightly coarse salsa verde. Taste and adjust seasoning—add more lemon or salt if needed. The texture should be spoonable but not completely smooth.

Transfer to a small bowl and refrigerate until needed. Bring back to room temperature just before plating for best flavor.

Place 60 g softened unsalted butter in a bowl. Finely chop or mash the 3 anchovy fillets and add to the butter along with 1/2 tsp lemon zest and a pinch (1/8 tsp) of black pepper.

Beat the mixture with a fork until fully combined and smooth. Taste and add a tiny pinch of salt only if necessary (anchovies are already salty). Shape into a small log on cling film or keep in a ramekin and refrigerate until slightly firm. Bring to room temperature for spreading just before serving.

Bring a small saucepan of water to a simmer and blanch the frozen peas for 1–2 minutes until bright green and warmed through. Drain thoroughly and refresh briefly under cold water to preserve color, then drain again.

Place the drained peas, 10 g fresh mint leaves, 15 g butter and 30 ml hot stock into a blender or food processor. Blend until smooth. If the purée is too thick, add up to another 15–30 ml stock to reach a silky texture.

Season with 1/2 tsp salt and 1/8 tsp black pepper, taste and adjust. Pass through a fine sieve for extra silkiness if desired. Keep warm in a small pot over the lowest heat, stirring occasionally, or reheat gently before plating.

Slice the rested lamb rump thinly against the grain into 6–8 slices (depending on thickness).

Plate as small plates: spoon 1–2 tablespoons of pea & mint purée per plate and sweep with the back of the spoon to create a base. Place 2–3 slices of lamb on top of the purée.

Add a spoonful (about 1 tablespoon) of wild garlic salsa verde beside or on the lamb. Dot or smear a small quenelle (about 1 teaspoon) of anchovy butter alongside the lamb so it can melt over the warm meat.

Drizzle a few drops (about 1 tsp) of extra-virgin olive oil around the plate, scatter microgreens or wild garlic flowers, and finish with a pinch (about 1/2 tsp) of flaky sea salt over the lamb slices.

Serve immediately so the anchovy butter melts slightly into the lamb and the salsa verde is vibrant.