Roast lamb rump with sorrel sauce and risotto
This is a great alternative Sunday roast recipe for days when you want something a bt different.
Ingredients
For the roasted lamb rump
- lamb rumps: 4 x 200–250g/7–9oz lamb rumps
- vegetable oil: 2 tbsp vegetable oil
- black pepper: salt and freshly ground black pepper
For the risotto
- butter: 20²µ/¾´Ç³ú butter, plus a knob for serving
- shallots: 20²µ/¾´Ç³ú shallots, peeled and diced
- risotto rice: 100²µ/3½´Ç³ú risotto rice
- white wine: 3½ tbsp white wine
- cheese: 100²µ/3½´Ç³ú strong-flavoured, medium-soft cheese with washed rind, cut into small pieces
- black pepper: salt and freshly ground black pepper
For the sorrel sauce
- lamb stock: 200ml/7fl oz lamb stock
- red wine: 50ml/2fl oz tbsp red wine
- sorrel: 4 tbsp strongly brewed hisbiscus (sorrel) tea
- butter: 85g/3oz unsalted butter, cut into small pieces
Method
For the roasted lamb rump, preheat the oven to 200C/180C Fan/Gas 6. Rub the rumps all over with salt and pepper. Heat the oil in a frying pan until very hot and add the lamb rumps. Seal on each side until browned all over. Transfer the rumps to a roasting pan and cook in the oven for a further 15–20 minutes, or until cooked to your preference. Leave to rest for 20 minutes before serving.
For the risotto, melt the butter in a large saucepan over a medium heat and sweat the shallots, without browning, for 2 minutes. Stir in the rice and cook for a further 2 minutes. Pour in the wine and stir until completely absorbed. Lower the heat and gradually add 300ml/10fl oz of water, stirring in between each addition. Cook slowly for around 15 minutes, or until the rice is cooked through. Remove from the heat, add the cheese and a knob of butter and season with salt and pepper. Stir gently until everything is fully combined.
For the sorrel sauce, put the stock, wine and tea in a saucepan and bring to a simmer. Cook until reduced by half and then add the butter. Stir until the butter melts and the sauce is thickened and glossy.
To serve, spoon the risotto onto a serving plate and carve the lamb and place on top. Finish with the sauce.
