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Rump of Lamb with a fresh Mint Sauce
In summertime I like my food to be simple and light. This dish can be cooked on the
barbecue or indoors. It’s my take on a classic roast lamb Sunday lunch, turned into the perfect
meal for a sunny day when you don’t want to spend ages in a hot kitchen. Here I use
thin lamb rump steaks, which can be cooked on a griddle pan or a barbecue in minutes.
Simply serve them on a plate of cooked peas with a fresh mint sauce poured over.
1.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.
2.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.
3.Set two large, heavy griddle pans and pre-heat until very hot. When I say very hot, I mean
it!
4.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.
5.Massage the seasoning paste evenly over both sides of the lamb steaks. Then place
them on the pre-heated griddle pans.
6.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 1½ minutes either side for medium cooked.
7.Meanwhile, finely chop the blanched mint leaves and mix into the vinegar syrup to make
the mint sauce.
8.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.
9.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.