Rump of Lamb with a Fresh Mint Sauce
Make a seasoning paste by dissolving a stock cube in olive oil and mixing in thyme.
- 1 Knorr Lamb or Chicken Stock cube
- 1 tbsp olive oil
- 1-2tsps finely chopped fresh thyme
- 8 thin lamb rump steaks
- 400g peas, either fresh, shelled peas or frozen, boiled until just tender, drained and cooled
- 1 shallot, finely chopped
- For the mint sauce
- 150g caster sugar
- 150ml white wine vinegar
- 15g pack fresh mint
First prepare the mint sauce. Place the sugar and vinegar in a small, non-corrosive pan, bring to the boil and cook until clear. Set aside and allow to cool.
Reserve 6 mint sprigs for the garnish. Pick the remaining mint leaves off the stalks, and blanch for ten seconds in a pan of boiling water, refresh at once in very cold water, squeeze out excess water and set aside until required.
Set two large, heavy griddle pans and pre-heat until very hot. When I say very hot, I mean it!
Make a seasoning paste by dissolving the Knorr Lamb/Chicken Stock Cube in the olive oil and mixing in the chopped thyme. Using a Knorr Stock Cube gives the meat extra depth of flavour.
Massage the seasoning paste evenly over both sides of the lamb steaks. Then place them on the pre-heated griddle pans.
Cook for one minute on one side, then turn and cook on the other side for one more minute (for a pink colour). Cook for 1 1/2 minutes either side for medium cooked.
Meanwhile, finely chop the blanched mint leaves and mix into the vinegar syrup to make the mint sauce.
Place the cooked peas in a large serving dish and toss through 2/3 of the chopped shallot. Then place the freshly griddled lamb steaks on top of the peas. Spoon the mint sauce over.
Garnish with the reserved sprigs of fresh mint, top with a little more olive oil if desired, sprinkle over the remaining chopped shallot and serve at once. Really, nothing could be simpler.
Recipe courtesy of Knorr