New season Gower lamb rump with redcurrant port jus
With a fresh, delicate flavour and a succulent, tender texture, new season lamb is particularly delicious right now. We’re lucky at the Welcome to town to be surrounded by so many farmers who deliver this wonderful lamb to our doorstep. It’s a joy to cook and something special to eat. With such a delicate flavour, I don’t like to mask it with heavy sauces, spices or herbs. My preference is to pair it with something light and seasonal and let the flavours shine through.
Serves 2
INGREDIENTS
2 new season Gower lamb rumps, approx. 250g each
Maldon sea salt
Ground black pepper
3 tbsp port
100ml good quality beef stock
1 dessert spoon red currant jelly
Maldon sea salt and freshly ground black pepper
Fresh red currants to garnish
METHOD
Pre-heat the oven to 180°C Remove the fat from the underside of each rump. Leave the upper layer of fat on, score it and season the whole rump.
Heat a large, oven proof frying pan until it’s very hot.
Place the lamb rumps fat side down into the pan and sear for about 30 seconds.
Remove from the heat and put it straight into your heated oven. Cook for about 6 minutes for medium rare.
Take the pan out of the oven and remove the lamb. Cover and put aside somewhere warm to rest for 5 minutes.
Meanwhile, put the pan back on the heat, deglaze with the port and allow it to reduce by half, then add the beef stock.
Finally, add the red currant jelly and heat until the sauce thickens.
Serve the lamb on a warmed plate, drizzled with the jus and scattered with redcurrants.
I like to serve it with sautéed potatoes and steamed asparagus, but any summer vegetables would work well with this.