One of my greatest friends from Uni came for dinner last night. For those of you who love flowers, Daisy is the most incredible florist and you can check out her amazing website here. This recent spell of gorgeous Spring weather, has really put a spring in my step (no pun intended) and I was so looking forward to a good old chin wag with Dais. It was in this jolly mood that I sauntered off to the supermarket in search of ingredients that would really celebrate the season. The result: British lamb rump steaks with braised lettuce and salsa verde.
For the lamb and its marinade you need:
- 2 lamb rump steaks (cut in half again if they are very thick)
- 4 cloves of garlic
- sprig of mint
- 1 tbsp olive oil
Mix all the marinade ingredients together bar the butter, and allow your lamb to rest like this, out of the fridge, for about half an hour.
Trim off some of the lamb fat and chuck this into a griddle pan and allow it to render down with the little splodge of butter. Remove your lamb from the marinade and cook for 3 minutes on each side on quite a high heat, you can baste the lamb as it cooks in the delicious and numma fat. Once cooked, rest the rump steaks under some tin foil in an oven heated to about 50 degrees just to keep it warm.
For the braised lettuce, peas and potatoes you need:
- 6 new potatoes
- 3 baby gem lettuce hearts
- frozen petit pois
- 1 cup of fresh chicken stock
- 1 white onion
Boil your new potatoes in water with a sprig of fresh mint for 15 minutes, or until cooked. Allow them to cool slightly and then slice into discs.
Dice your onion up finely and then sweat it in a frying pan on a low heat until soft and sweet. Meanwhile, cut the lettuce hearts in half, straight through the core, and grill with the flat surface down using the griddle pan from the lamb. Once these have nicely charred turn them over and add in the onion, peas and potato discs and then pour in the chicken stock. Allow this to simmer until the peas are cooked and the stock has reduced to about a tablespoon. Season with salt and pepper.
For the salsa verde:
- 1 handful fresh mint
- 1 handful of fresh basil
- 1 handful of flat leaf parsley
- 2 anchovies
- 3 gherkins chopped
- 1 dessertspoon of capers
- 1 tsp of mustard
- 1 dessertspoon red wine vinegar
- 1 large garlic clove sliced
- 2 tablespoons of olive oil
This is the easy part… just blitz all the ingredients together in a magimix! Give it a taste, and then season (remember that anchovies and capers are quite salty).
Then all that’s left to do is slice your lamb and arrange beautifully on a plate, dolloping on oodles of bright green salsa verde, and putting the leftover sauce in a little bowl so that you can always help yourself to a bit more.