Lamb Rump with Cauliflower Mash
Photography Manja Wachsmuth.
A great weekday alternative to a whole roast, these lamb rumps are quick to cook and go beautifully with the mash and salsa.
Serves: 4
INGREDIENTS
2 lamb rumps, at room temperature
olive oil
1 tablespoon
Moroccan seasoning
sea salt and ground pepper
Cauliflower mash
2 cups milk
2 cloves garlic, crushed
400 grams agria potatoes, peeled and cut 2cm pieces
½ medium cauliflower, cut into florets
¼ cup cream
knob of butter
Herb and Caper Salsa
½ cup each parsley and mint
2 tablespoon capers
1 clove garlic, crushed
2 tablespoons olive oil
2 teaspoons brine from the capers
sea salt and ground pepper
METHOD
Preheat the oven to 200°C fan bake.
Cauliflower mash: Put the milk, garlic, potatoes and cauliflower in a medium saucepan and add enough water to cover. Season well with salt. Bring to the boil and cook until tender. Drain into a sieve set over a bowl, then tip back into the saucepan. Add the cream and butter, season with salt and pepper and mash until smooth. Add some of the reserved cooking liquid if needed. If you want a smooth puree, use a stick blender. Cover and set aside.
Lamb: Rub the lamb with oil and season all over with Moroccan seasoning, salt and pepper. Heat an ovenproof sauté pan and when hot, sear the lamb on all sides.
Place in the oven and roast for 25 minutes for medium-rare lamb. Cooking time will depend on the size of the rumps. Loosely cover and set aside to rest for 10 minutes.
To serve: Reheat the mash if needed and spoon onto plates. Slice the lamb thinly against the grain and place on top along with the Herb and Caper Salsa. Serves 4.
Herb and Caper Salsa
Place the parsley, mint, capers and garlic on a chopping board and chop finely together. Transfer to a bowl and stir in the oil and brine and season.
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