Rump of Lamb and Broad Beans with Crushed Jersey Royals from Today's special: A new take on bistro f
To me this dish typifies the late spring months. We use rump as we find that it usually has better flavour than the best end – and is significantly cheaper. The crushed Jersey Royals laced with...
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Cooking tools:
- Skillet
- Saucepan
- Pot
- Colander
- Potato masher
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Spoon
- Measuring spoon
- Stove
Ingredients
- 4 lamb rumps, each about 250 g
- Salt
- freshly ground black pepper
- Splash of olive oil
- 4 shallots, finely chopped
- 70 g butter
- 100 ml Riesling white wine
- Knob of butter Splash of olive oil
- 500 g Jersey Royal potatoes, unpeeled
- Knob of butter
- 3 sprigs of marjoram, chopped
- 300 g broad beans (shelled weight), blanched and peeled
- 50 ml whipping cream
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