Blackened lamb rump with peas – a Honey & Co recipe – Financial Times

What should you bring to a dinner party? Something precious but perishable. Flowers or scented candles are nice. Something to eat or drink is better: seasonal fruit, fancy chocolate, a good bottle of wine.

At a recent gathering at ours, a friend arrived with a parcel neatly wrapped in blue waxed paper. Inside was a perfectly trimmed and trussed rump of lamb. Raw meat may not be the most conventional approach, and you really need to know your hosts before going down that route, but we were delighted. This friend is a fantastic butcher and rump is a cut we love but tend to forget about.

Now, if someone brings a nice bottle, we pop it and share. Likewise, those fancy chocolates will be passed around after the meal. But what’s the etiquette with raw meat? This was a first for us. Should we have cooked it on the spot for everyone to enjoy? Perhaps. But we wanted to keep it for ourselves.

Lamb rump has bags of flavour but is still tender enough to eat pink. It’s easy to cook and has that layer of fat that crisps up beautifully. It doesn’t need much. A little spice rub gives it a deep, dark crust and a sweet-and-spicy smoky flavour that doesn’t overshadow the meat. We had crushed peas on the side and could not have asked for more. Next time you come over, you know what to bring.

Blackened lamb rump with peas

serves 2

Quantity Ingredients
500g lamb rump, in one piece with skin on

For the salt rub:

Quantity Ingredients
½ tsp ground pimento (allspice)
1 tbs smoked Urfa chilli
½ tsp ground caraway
½ tsp mustard powder
1 tsp dark brown sugar
½ tsp flaky sea salt

Serve with

Quantity Ingredients
300g shelled peas, keep some pea shoots to serve if possible
1 tsp dried mint
Pinch salt
1 tbs vegetable oil

  1. Mix all the salt-rub ingredients together. Use a sharp knife to slit the skin of the lamb in a couple of places so the salting can penetrate well.

  2. Sprinkle the salt-rub over the rump, wrap and set aside for an hour at room temperature or in the fridge for up to four hours.

  3. Heat your oven to 220C (fan assist) and place a pot of water on the stove. Place the seasoned lamb on a small tray or oven proof frying pan and roast for 10 minutes.

  4. Remove from the oven, brush some of the juice that has formed in the base over the lamb, flip the piece of lamb and reduce the oven temperature to 180C. Return to the oven for eight minutes. Then remove and cover to rest for 10 minutes.

  5. While the lamb is roasting, add plenty of salt to the boiling water and pop the shelled peas in. If you have fresh peas, they will need five minutes, but frozen peas require just a minute. Strain and transfer to a bowl. Remove a handful for garnish, add the dried mint and oil and use a masher or small food processor to smash the peas a bit to a rough purée consistency.

  6. Plate the rough pea purée, slice the lamb into thick slices and lay it on top. Add 2 tbs boiling water to the juices in the roasting pan and stir to form a sauce. Drizzle the sauce all over and garnish with the whole peas you set aside.

Follow Sarit and Itamar on Instagram @Honeyandco

Follow @FTMag on Twitter to find out about our latest stories first

Leave a Reply

Your email address will not be published.