Lamb Rumps with Redcurrant and Herb Butter | Recipe | Simply Beef & Lamb
Lamb Rumps with Redcurrant and Herb Butter
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Cooking tools:
- Grill
- Oven
- Baking sheet
- Roasting pan
- Aluminum foil
- Plastic wrap
- Refrigerator
- Mixing bowl
- Mason jar
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Plate
Ingredients
- 6-8 lean lamb rump (chump) steaks or loin chops
- 2 tablespoons redcurrant jelly
- 100g unsalted butter, softened
- 2-3 teaspoons fresh thyme leaves
- 1 x 100g pack fresh watercress or pea shoots
- 1 x 150g pack sugar snap peas, trimmed
- ½ small red onion, peeled and thinly sliced
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
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