Pan Fried English Rump Of Lamb Recipe

Season and rest

Take the lamb rump out of the fridge 30 minutes before cooking. Pat dry with kitchen paper. Rub all over with 2 tsp sea salt and 1 tsp black pepper; press in the seasoning.

Sear

Heat a large heavy frying pan (or skillet) over medium-high heat until very hot. Add 2 tbs olive oil. When oil is shimmering, add the lamb rump and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3 minutes. Add 25 g butter, crushed garlic and rosemary to the pan for the last minute and baste the lamb with the melted butter and aromatics.

Finish and rest

Reduce heat to medium and continue cooking for another 4–6 minutes, turning occasionally, until an instant-read thermometer reads 56–58°C for medium-rare (adjust time for desired doneness). Remove lamb to a cutting board, tent loosely with foil and rest for 8–10 minutes before slicing.

While the lamb rests, bring a medium saucepan of salted water to a simmer. Add the new potatoes and simmer until just tender, 10–12 minutes depending on size. Drain well and let steam dry for 1–2 minutes.

In a large frying pan over medium heat, add 1 tbs butter and 1 tbs olive oil. When foaming, add the drained potatoes cut-side down if halved. Sauté, turning occasionally, until golden and crisp in places, about 6–8 minutes. Season with 1 tsp sea salt and 1/2 tsp black pepper. Stir in chopped parsley off the heat.

Trim samphire and rinse briefly to remove grit. Bring a small pan of water to the boil, blanch the samphire for 30–45 seconds, then immediately refresh in iced water; drain well.

In a separate skillet over medium heat, warm 1 tsp olive oil and 1 tsp butter. Add halved spring onions cut-side down and cook for 2–3 minutes until lightly charred. Add the blanched samphire and toss together for 1 minute to heat through. Finish with 1 tsp lemon juice and adjust seasoning if needed (samphire is naturally salty so taste before adding salt). Keep warm.

While lamb is resting, pour 1 tsp olive oil into a small saucepan over medium heat. Add the finely chopped shallot and cook gently until translucent, 2–3 minutes.

Increase heat to medium-high, add 150 ml red wine and scrape any browned bits from the pan used to sear the lamb (deglaze). Simmer wine until reduced by about half, 3–5 minutes.

Add 250 ml beef or lamb stock and 1 tsp fresh thyme or rosemary. Reduce the liquid by about one-third until slightly syrupy, 6–8 minutes. Strain if desired into a clean pan.

Off the heat, whisk in 30 g cold diced butter piece by piece to emulsify and give the jus a glossy finish. Season with 1/2 tsp sea salt and 1/4 tsp black pepper, taste and adjust. Keep warm until serving.

Slice the rested lamb rump across the grain into 1 cm slices. Arrange a portion of sautéed new potatoes and samphire with spring onions on each plate.

Spoon warm red wine jus over the lamb slices and around the plate. Garnish with a small sprig of rosemary or a scatter of chopped parsley if desired and serve immediately.