Rump of British Lamb smoked over Hay & Lavender
June is a wonderful month for British Lamb, usually at its most tender. This recipe imparts a beautiful yet subtle flavour and is so easy to prepare…
For 2 people
2 x 200g British Lamb Rumps
2 handfuls of fresh hay
50g Dried lavender stalks with flowers
10 ml Extra Virgin Olive oil
Ground black pepper
- Trim the lamb rump of any excess fat, season and sprinkle dried lavender flowers over the meat.
- Sear briefly in a hot pan with olive oil. This will keep the juices in and keep the meat succulent. Remove and cool down.
- Take the hay and wash in cold water. Let it soak up the water and form into a solid pack.
- Place hay in the bottom of a pan / wok. Layer the lavender stalks on top.
- Using a cooking rack, place the lamb on top (as pictured)
- Cover with a lid and place on a high heat for 12- 15 minutes or until the lamb is pink.
- Remove from the heat and rest in the pan for a further 5 minutes.
- Slice thinly when serving.
Serving suggestions – I love the combination of olive oil potato puree, peeled vibrant broad beans and fresh carrots and a light Jus. Try not to let the lamb be overpowered by other flavours. Keep it simple…and enjoy!
Chefs Tip – Cooking the lamb in a barbecue outside would be ideal. Lavender is available from garden centres and can be bought in a small window box size pot. This will produce a bit of smoke so try and open pan and remove meat outside.