Roast Rump of Lamb – Derry Clarke

Roast Rump of Lamb with Celeriac Mousseline & Celeriac Gremolata – Recipe courtesy of Michelin Star Chef Derry Clarke of L’ecrivain – Classic Hits 4FM Cook With Harvey

Ingredients

  • 4 200 g lamb Rumps
  • 2 tablespoons olive oil salt & freshly ground black pepper
  • 150ml soy sauce
  • Marinade
  • 150ml port
  • 2 tablespoons of rosemary, chopped
  • 5 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • Juice of 1 orange

Directions

  1. Combine all the marinade ingredients in a bowl.
  2. Add the lamb, cover and marinade overnight in the fridge.
  3. Pre- heat the oven to 190 degrees gas mark 5.
  4. Heat the olive oil in a non-stick frying pan and seal the rumps of lamb. Season.
  5. Transfer to the oven and cook for about 8-10 min for medium rare, 10-12 min for medium and 15-18 minutes for well done.
  6. Take the lamb out of the oven and leave to rest, covered , in a warm place for about 5 min.

Celeriac Mousseline

  • 1 tablespoon olive oil
  • 1 shallot, peeled and diced
  • 1 clove of garlic, peeled and crushed
  • 1 spring of thyme
  • 200g celeriac, peeled and diced
  • 100ml Avonmore milk
  • 100ml Avonmore cream
  • 1 large rooster potato, cooked, mashed and cooled.
  • Salt & freshly ground white pepper

Heat the olive oil and gently cook the shallot, garlic and thyme for 5 min before adding the diced celeriac. Pour in the milk and cream to cover the celeriac and cook for 10-12 min until tender. Transfer to a food processor and pulverize. Add the mashed potato and season with salt and pepper. Blend again. Keep warm.

Celeriac Gremolata

  • 100 g of blanched celeriac
  • 50 g parmesan cheese, roughly grated
  • ½ clove of garlic, peeled and finely chopped
  • 1 tablespoon olive oil
  • Zest & juice of ½ lemon
  • 2 small bunches of parsleychopped
  • Maldon sea salt & freshly ground black pepper
4.00 avg. rating (76% score) - 2 votes

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