Gordon Ramsay
This rosemary and garlic infused take on a roast lamb recipe comes straight from the F Word oven
1. Pre-heat the oven to 200°C/Gas mark 6.
2. Use a sharp knife to make an incision right the way through each lamb rump and then use your finger to open it up a little. Use a sharp knife to score the fat in a criss cross pattern.
3. Lay 3-4 anchovy fillets, slightly overlapping each other, on the chopping board. Place a sprig of rosemary on top and gently roll up the anchovy fillets to encase the rosemary and form a neat cigar shape. Repeat with the other sprigs of rosemary. Insert the rosemary wraps into the incisions in the lamb and follow with a few slices of the garlic.
4. Season the stuffed rumps making sure to rub the salt well into the scored fat. Heat some olive oil in a hot pan and sear the lamb rumps on all sides, fat side first. Pour a little olive oil into the bottom of a baking tray, scatter in a few extra sprigs of rosemary, three or four anchovy fillets and any leftover garlic. Remove the lamb from the sauté pan and transfer to the baking tray sitting the rumps on top of the herbs. Pour any cooking juices over the lamb and bake in the oven for 12-14 minutes until just cooked.
5. Once the lamb is cooked, remove from the baking tray and allow to rest.
6. Drain the fat from baking tray and pour the remaining cooking juices into a jug. Place the hot baking tray over a medium to high heat and deglaze the pan with the vinegar and add a few fresh pinches of rosemary. Add the mustard and 2-3 tablespoons of olive oil, whisk together. Squeeze in the fresh lemon juice and finally pour in any resting juices from the lamb. Give the vinaigrette a final whisk and then strain into the jug of reserved cooking juices. Mix thoroughly and spoon a little of the vinaigrette onto the centre of the serving plates.
7. Carve each stuffed rump into approximately five thick slices and serve with an extra spoonful of the vinaigrette around and over the dish.
8.Blanch the carrots in a pan of boiling water for 5-6 mins, then remove. Heat a generous glug of olive oil in a large saute pan. When the oil is hot, throw in the carrots and toss them around the pan to coat in the oil. Add the honey and some seasoning. Cook over a moderate heat, turning the carrots frequently for 2 mins. Stir through a few knobs of butter at the end to glaze.
9.Boil the broad beans for two minutes, rinse in cold water, peel off the grey-green skin to reveal the tender bright green beans. Steam the peas and blanched broad beans for 3-4min until tender, then add the mint and butter and season to taste, lightly crush the mixture in the pan.
©Gordon Ramsay 200[8]. All rights reserved
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