Yorkshire Lamb Rump with Feta Dauphinoise and Broad Beans
Pan seared lamb rump roasted to a blushing pink, set over creamy feta dauphinoise with buttered broad beans and caramelised artichoke.
Lamb rump might be the most rewarding way to cook lamb at home. It carries the flavour of a leg with the tenderness of a loin, and because it is a single neat muscle it sears beautifully and roasts in minutes. This is our home version of the Yorkshire Lamb Rump we serve at the Riverside, pan seared then roasted and rested to a blushing pink.
Underneath sits a feta dauphinoise, the classic slow baked cream and potato dish given a salty, savoury lift from crumbled feta. Around it go double podded broad beans finished with mint and butter, and caramelised artichoke hearts, all the freshness the rich potatoes and lamb are asking for.
The key to cooking lamb rump is temperature, not the clock. Render the fat cap slowly, roast in a hot oven, and use a probe. Pull the meat at 54°C for pink and let it rest, where it will climb to around 58°C to 60°C. A proper rest is what keeps every slice rosy and the juices in the meat rather than on the board.
For a true taste of the plated dish there is an optional braised shoulder tart, a make ahead flourish that turns a good dinner into a special one. Leave it out and you still have a complete, confident main.
Method
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1
If you are making the optional shoulder tart, do it first or up to two days ahead. Season the diced lamb shoulder and brown it well in 1 tablespoon of oil in a flameproof casserole over a high heat, then lift it out. Lower the heat and soften the onion, carrot and celery for 6 to 8 minutes, stir in the garlic and tomato puree for 1 minute, then pour in the red wine and let it bubble for 2 minutes. Return the lamb, add the stock, thyme, rosemary and bay, bring to a gentle simmer, cover and cook in the oven at 150°C fan (170°C conventional, Gas 3) for 2 hours 30 minutes until the meat shreds easily.
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2
Shred the braised shoulder, discard the herbs, then boil the cooking liquid until reduced and glossy and stir just enough back through the meat to bind it. Cut the puff pastry into four discs about 10cm across, prick the centres, glaze the rims with beaten egg and bake at 200°C fan (220°C conventional, Gas 7) for 15 minutes until risen and golden. Press down the centres, spoon in the warm shoulder and set aside to reheat later.
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3
Take the lamb rumps out of the fridge and leave them at room temperature for 45 minutes before cooking, which helps them cook evenly.
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4
Make the feta dauphinoise. Preheat the oven to 160°C fan (180°C conventional, Gas 4) and butter a baking dish of roughly 20cm by 25cm. Peel the potatoes and slice them 2mm to 3mm thick, ideally on a mandoline.
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5
Warm the cream, milk, garlic, thyme and nutmeg in a large pan until steaming, season lightly with salt and generously with pepper, then add the sliced potatoes and simmer gently for 3 minutes so they begin to soften and the liquid thickens.
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6
Layer half the potatoes into the dish, scatter over half the feta, add the remaining potatoes, then pour over the rest of the creamy liquid. Press level, cover with foil and bake for 45 minutes. Remove the foil, scatter over the last of the feta and bake for a further 25 to 30 minutes until tender to the tip of a knife and golden on top. Leave to settle.
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7
Prepare the broad beans. Bring a pan of salted water to the boil, drop in the podded beans for 2 minutes, then lift them into iced water. Slip off the pale grey skins to reveal the bright green beans inside and set them aside.
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8
Drain the chargrilled artichoke hearts and halve any large ones. Pat them dry so they will colour well.
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9
Once the dauphinoise is out of the oven, increase the temperature to 200°C fan (220°C conventional, Gas 7). Score the fat cap of each lamb rump in a shallow diamond pattern and season all over with salt and pepper.
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10
Heat an ovenproof frying pan over a medium high heat with 1 tablespoon of oil. Lay the rumps fat side down and render for 4 to 5 minutes until deep golden, then colour each remaining side for 1 minute. Add the butter, thyme and crushed garlic and spoon the foaming butter over the meat for 30 seconds.
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11
Transfer the pan to the oven and roast for 8 to 12 minutes, depending on size. For blushing pink lamb, remove it when a probe in the thickest part reads 54°C. For medium, take it to 58°C. Because the rump is a whole muscle seared on every side, pink in the centre is both traditional and safe.
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12
Rest the lamb somewhere warm for 8 to 10 minutes. The centre will climb by about 4°C to 6°C as it rests and the juices settle, which is what keeps it pink and tender. Do not skip this step.
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13
While the lamb rests, return the frying pan to a medium heat. Sear the artichoke hearts cut side down in the rendered fat for 2 to 3 minutes until caramelised, then season and add a squeeze of lemon. In a separate pan, melt the butter with a splash of water, warm the broad beans through for 1 to 2 minutes and finish with the mint, a squeeze of lemon and a little salt.
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14
Reheat the dauphinoise, and the optional tart if using, until piping hot. Carve each lamb rump against the grain into slices about 1cm thick.
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15
To plate, spoon a portion of feta dauphinoise onto each warm plate, add the broad beans and artichoke, fan the sliced lamb alongside and set the shoulder tart to the side if using. Finish with any resting juices from the lamb.
Chef's tips
- The dauphinoise can be baked a day ahead, chilled overnight, then portioned and reheated. It actually cuts more cleanly cold. The braised shoulder for the tart is also better made a day ahead.
- No chargrilled artichokes to hand? Good quality jarred artichoke hearts work well, or roast trimmed fresh globe artichoke hearts if you fancy the extra effort. In winter, roasted Jerusalem artichokes are a lovely alternative.
- Broad beans out of season are no problem. Frozen broad beans are excellent here, and petits pois make a fine stand in.
- For a naturally gluten free plate, simply leave off the pastry tart. The lamb, feta dauphinoise, broad beans and artichoke are all gluten free. The dish does contain dairy from the cream and feta, though a firm sheep's cheese crumbles in nicely too.
A medium bodied Northern Rhône Syrah or a leafy claret stands up to the lamb without overwhelming the feta.
Taste the Yorkshire Lamb Rump as we plate it.
Shoulder Tart, Feta Dauphinoise, Artichoke, Broad Beans
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