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Roast rump of lamb, fondant potato, caramelised onion puree, summer baby vegetables, mint flavoured gravy

This recipe is from our partner Whiting & Hammond.

Roast rump of lamb, fondant potato, caramelised onion puree, summer baby vegetables, mint flavoured gravy


  • Summer vegetables: 8 baby leeks
  • 8 baby carrots, peeled and cleaned
  • 6 baby turnips, peeled and cleaned
  • 80g broad beans - shelled
  • 80g fresh peas - shelled
  • Caramelised onion puree: 2 medium sized white onions
  • 60ml vegetable oil
  • Fondant potato: 4 king Edward potatoes, peeled and cut into rounds
  • 3 cloves garlic
  • 5 sprigs thyme
  • 150g butter
  • 100ml vegetable stock
  • Mint gravy: 6 tbsps lamb dripping
  • 1 tbsp plain flour
  • 200ml-300ml good quality lamb stock
  • 1 tbsps mint sauce or 20g fresh mint
  • Lamb rump: 4 lamp rumps, 160g each
  • 1 knob butter


  • Summer vegetables: Bring a pan of salted water to the boil, boil the turnips for 6 minutes, carrots 5 minutes, leeks 4 minutes, broad beans for 2 minutes, peas for 2 minutes. Refresh in cold water.
  • Caramelised onion puree: Peel and finely slice the onions. In a medium sized pan heat the oil on a high heat add the onions while constantly stirring to avoid burning. After 5 minutes on a high heat turn the heat down to a medium heat and cook until golden brown and soft. Transfer to blender and blitz until a smooth puree.
  • Fondant potato: Melt the butter, garlic & thyme in a medium sized pan, then place the potatoes in the pan and cook for about 5-6 minutes until golden on the bottom. Cover with vegetable stock and gently simmer until cooked
  • Mint gravy: In a frying pan over a medium heat, warm the dripping and sprinkle in the plain flour. Stir until it forms a paste, then gradually whisk in a little water at a time, allowing the gravy to thicken after each addition. Once the gravy has reached desired consistency, stir in the mint sauce or fresh mint and season well.
  • Lamb rump: Preheat the oven to 180˚C/gas mark 8.

    To cook the lamb, season the meat all over. Place a pan over a medium-high heat. Once hot, add the lamb skin-side down and allow the fat to render out of the meat. Once golden, turn and colour evenly on all sides. Add a good knob of butter, allow the butter to foam and baste the lamb with the butter.

    Place the pan into the oven and allow to cook for 6-8 minutes for a medium rare finish - or 55-60˚C when tested with a meat thermometer.

    Remove the pan from the oven and allow the lamb to rest for 6-8 minutes
  • To assemble the plate: Add a swipe of the caramelised onion puree, place the potato fondant on the plate along with the sliced lamb rump. Arrange the leek around the lamb and scatter the remaining vegetables around the plate. Finish with the lamb sauce over the rump of lamb and around the plate.