Juicy, tender lamb drizzled with the zingiest salsa verde ever, now that’s how to cook a lamb rump steak! I’m so pleased to have been back in the kitchen this week, as it’s been a busy couple of weeks doing plenty of blog related work but very little actual cooking. My wonderful wife and I have been up to our eyes in technical website related bits and bobs, which should hopefully result in lots more people getting to see my recipes, but now it’s time to get tons more exciting recipes cooked, photographed and shared with you fine people, starting with this insane lamb rump steak recipe!
We’re really lucky to have a wonderful new butcher in town and they sorted me out with a beautiful piece of lamb. The rump steak is a really delicious cut that’s packed with flavour, but still tender and juicy. Unlike a leg steak or chop you’ve got no bones to contend with, meaning that cooking lamb rump steak is as easy as it gets (and easy to devour too!). A quick sear over a good heat, rest and then enjoy. It’s a real treat, but when pairing the lamb with salsa verde, you then have the ultimate spring lamb recipe.
With Easter and all that chocolate firmly in the rear view mirror, I’m doing my best to cook up some healthier meals and this lamb dish is packed with goodness. Purple sprouting broccoli season is in full swing, so this recipe makes the most of this incredible vegetable. It’s loaded with vitamin C and tons of other vitamins and minerals, but not only that, it tastes wonderful too. It’s really quick to cook and when paired with the lamb and salsa verde, it becomes something extra special.
You could take this recipe in lots of different directions too. If you’re not feeling the lamb, then some beautiful sea bass fillets would go equally well. Or you could give it a veggie slant by swapping the lamb for some grilled halloumi perhaps, as with all recipes, the options to tweak and change are endless! Hope you enjoy! x
Ingredients Salsa Verde A handful of capers, finely chopped A handful of cornichons, finely chopped A handful of parsley, finely chopped A handful of mint leaves, finely chopped 2 handfuls of wild garlic leaves, finely chopped 1 tbsp dijon mustard 2 tbsps red wine vinegar 80ml extra virgin olive oil Other ingredients 2 x 200g lamb rump steaks (ideally just over an inch thick) 1/2 tsp cayenne pepper 1 tbsp olive oil 200g purple sprouting broccoli
Combine all of the dry salsa verde ingredients in a bowl & mix. Mix in the dijon and then the vinegar. Trickle in the olive oil, very slowly at first (to prevent splitting), then speed up a little once half of the oil is incorporated. Set aside whilst you cook the lamb.
Season the lamb with salt and pepper (liberally!) and add the cayenne. Pat the meat and leave for a few minutes. Get a large pan nice and hot (see my tips below). Add the oil and once ready, add the steaks. Cook for 2 minutes, then flip and repeat, basting as you go. Cook until done to your liking (medium-rare 52°C/125°F, medium 63°C/145°F, well-done 74°C/165°F). Using tongs, hold the meat fat-side-down to colour, before removing to a warm plate to rest.
Whilst the lamb rests, bring a large pan of salted water to the boil. Add the broccoli and cook for 3 minutes, until tender, then drain thoroughly.
Arrange the broccoli on warm plates, slice the lamb and arrange, then drizzle with salsa verde and a final sprinkle of sea salt.
How to cook a lamb rump steak (or any steak for that matter) – Rob’s Top Tips…
- Remove the packaging, pat the lamb dry and place on a plate in the fridge loosely covered with some baking parchment – Hugh Fernley-Whittingstall’s Meat Book does an excellent job of explaining the benefits of letting meat ‘breathe’ as opposed to sitting in vac-pac, but essentially it cooks and tastes better.
- Remove from the fridge an hour before cooking to come to room temp – whilst some feel this step is unnecessary, Adam Perry Lang (AKA the guru of all things meat) recommends it, therefore it’s good enough for me! In theory it allows for nice even cooking.
- Use kitchen paper to remove any moisture from all sides of the steak, then season carefully. This is ESSENTIAL if you want to create Maillard reaction, as moisture really hinders this process.
- Get the pan to the correct temperature, not too cold, not too hot. Add oil to a hot pan, if it stays in a pool in the centre then it’s not hot enough. It should gently spread around the pan, give it a swirl to help it along. To test the heat, lower a corner of the steak into it. It should give off a satisfying sizzle, if it doesn’t then the pan’s not hot enough. If it spits and goes crazy the pan’s too hot and you’ll burn the outside of the steak.
- When cooking, don’t be tempted to move the steak around lots, keeping it still helps it to colour nicely.
- Basting regularly helps to cool the steak slightly and keep it moist, it also helps add colour and flavour.
- The more you cook the better your understanding of how ‘done’ something is, for foolproof cooking, use a meat probe.
- Resting – don’t underestimate how important this stage is. When cooking, all the juices move to the centre of the steak, meaning if you cut it too soon the saturated centre leaches out the juices all over your board or plate. When properly rested, the juices disperse throughout the steak, meaning you can cut it and retain all that beautiful flavour and texture.