Madeleine Shaw: Grilled Lamb Rump with Rosemary Cauliflower Mash Recipe

Madeleine Shaw: Grilled Lamb Rump with Rosemary Cauliflower Mash Recipe

  1. List Of Ingredients
  2. 2 lamb rumps (about 250g each)
  3. 1 tsp dried rosemary
  4. 1 tbsp coconut oil or butter
  5. olive oil, to serve
  6. chilli flakes, to serve
  7. salt and freshly ground black pepper, to taste
  8. Cauliflower mash
  9. 1 cauliflower, roughly chopped
  10. 1 tbsp coconut oil or butter
  11. 1 onion, finely chopped
  12. 2 garlic cloves,crushed
  13. 11 tbsp dried rosemary
  1. Serves 2

Method

Preheat the oven to 190°C/375°F/gas mark 5.

Trim off any excess fat on the lamb and score the top with a sharp knife. Season with salt and pepper and sprinkle over the rosemary.

Heat a pan with the 1 tablespoon of oil or butter and cook the lamb fat side down for 4 minutes, turning it over every minute until browned. Pop it in the oven for 15 minutes then leave it to rest for 5 minutes.

To make the cauliflower mash, cook the cauliflower in a pan of boiling water for 7–10 minutes, until it is cooked through. Drain.

Meanwhile, heat the oil or butter in a frying pan and throw in the onion. Sauté for 3 minutes then throw in the garlic, a big pinch of salt and the rosemary.

Cook for another 3 minutes then leave to cool slightly. Mash the onion mix with the cauliflower, scraping out all the spices and oil from the pan.

Serve the mash and lamb together with a drizzle of olive oil, salt and pepper, a pinch of chilli flakes and a big smile.