Fillet/ Rump of Lamb

(All Recipes have Gluten-Free Options)

Fillet of Lamb with Cream & Spinach Sauce (Serves 4)

Made with the premium cut of lamb, the cannon (or loin fillet) which is cut from the rack, you really can’t go wrong with this recipe. It’s served on a bed of flageolet and fine green beans with cherry tomatoes and has bright flavours, perfect for a spring feast!

For the sauce:

2 tablespoons of dry vermouth

200ml chicken stock

250ml double cream

80g baby spinach

Juice of half a lemon

Sea salt and black pepper

For the lamb:

2 x 300g lamb loin fillets (cannon of lamb), trimmed

3 tablespoons olive oil

150g fine green beans, topped

30g butter

400g tinned flageolet beans, rinsed and drained

500g cherry tomatoes, quartered

Sea salt and black pepper

  1. First of all make the sauce. Put the vermouth in a small pan and boil until reduced to half a tablespoon. Add the stock, bring to the boil and reduce to about 4 tablespoons. Pour in the cream and reduce again until slightly thickened and the liquid coats the back of the spoon. Shred the spinach leaves and add to the sauce and cook for about 30 seconds. Add the lemon juice and seasoning to taste and set aside.
  2. Sprinkle the lamb with pepper and heat the oil in a frying pan. On a high heat, brown the fillets all over, then transfer to a roasting tin. Season with salt and cook in a preheated oven, 200’c fan, for 10 minutes. Remove, cover and keep warm for 10 minutes before serving.
  3. Meanwhile, cook the fine beans until they are ‘al dente’, about 4 minutes, then rinse in cold water.
  4. Melt the butter in a frying pan and add the flageolet beans and the tomatoes, cook until the tomatoes are slightly softened and the beans are heated through. Add the fine green beans and reheat.
  5. Quickly reheat the sauce and cut the lamb into thick slices. Serve on a bed of the vegetables with the sauce spooned over.

Rump of Lamb with Puy Lentils & Green Beans (Serves 4)

This is a recipe which I found over ten years ago in Gordon Ramsay’s cookbook ‘Healthy Appetite’. Not only is this recipe healthy but extremely tasty and, in my opinion, it’s not just good enough to serve to family but also great for dinner party guests. The puy lentils and beans are flavoured with just a splash of balsamic vinegar, they complement the lamb beautifully. It’s best to marinate the lamb overnight, then on the day of cooking there really is very little to do…

4 thick rumps of lamb, about 220g each

A few thyme sprigs

A few rosemary sprigs

1 teaspoon coriander seeds, lightly crushes

1 teaspoon black peppercorns, lightly crushed

1 tablespoon olive oil

Sea salt

For the lentils & green beans:

250g puy lentils

A few thyme sprigs

A few rosemary sprigs

½ head garlic, cut horizontally

800ml chicken stock

300g fine green beans, topped and tailed

Splash of balsamic vinegar

  1. Trim the lamb of any sinew, then place in a dish along with the herbs, coriander seeds, peppercorns and olive oil – toss to coat and leave to marinate in the fridge for a couple of hours, preferably overnight.
  2. To cook the lentils, put them in a saucepan with the herbs and garlic, then pour over the stock. Bring to the boil, then lower the heat and simmer for about 20 minutes until they are tender. Drain the lentils, reserving the stock and discarding the herbs and garlic.
  3. Top and tail the beans and cut in half, into shorter lengths. Blanch the beans in a pan of boiling water for 3-5 minutes until just tender. Drain and refresh in a bowl of iced water, drain again and set aside.
  4. Sprinkle the lamb with a little salt and sear over a high heat for 2-3 minutes in an oven proof pan, then turn over and cook the other side for 2 minutes until browned, finally sear the fatty edge. Place the pan with the lamb in a preheated oven, 190’c fan, for 9-10 minutes until medium rare. Place on a warm plate and pat with kitchen roll to remove the excess fat, cover with foil and leave to rest for 5 minutes whilst you finish off the lentils and beans.
  5. Pour off most of the fat from the pan and tip in the lentils and beans. Add a splash of balsamic vinegar, a little of the reserved stock and some seasoning. Toss over a high heat for a few minutes to warm through.
  6. Spoon the lentils and beans onto plates. Thickly cut each rump of lamb and arrange on top. Finally drizzle with any of the remaining pan juices.