Rump of Lamb with Walnuts & Beets
Tender, juicy lamb rumps crusted with fragrant herbs and crunchy walnuts, drizzled with a rich redcurrant and sherry sauce!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Oven
- Stove
- Skillet
- Saucepan
- Baking dish
- Chef's knife
- Cutting board
- Blender
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Tongs
- Spoon
- Measuring spoon
- Measuring cup
- Pot
- Colander
- Peeler
- Instant-read thermometer
- Kitchen timer
- Plate
Ingredients
- 2x 200g lamb rumps
- 1 tbsp veg oil
- Salt
- pepper
- Knob of butter
- Sprig of rosemary
- 2 garlic cloves, skin on
- 1 tbsp Dijon mustard
- 50g chopped walnuts
- Few sprigs of mint, chopped
- Few sprigs of parsley, chopped
- 200ml veal jus
- 25g butter
- 50g redcurrant jelly
- Splash of sherry vinegar
- Beetroot gel
- Carrot puree
- Fondant potatoes
- Kale, blanched
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