Roast lamb rump with jus gras, peas and mint – The Irish Times
The cut is slightly tougher in texture than the more commonplace leg or loin, but repays you in flavour
Keywords
- magazine
- mark-moriarty
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Ingredients
- 1 lamb rump, approximately 500g in weight, boneless
- 40g butter
- 2 sprigs rosemary
- Sea salt
- 220ml chicken stock
- 20ml lemon juice
- 120g fresh or frozen peas
- 4-5 asparagus spears, trimmed
- Zest of 1 lemon
- 30g feta cheese
- Fresh mint leaves, to garnish
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