Rump of lamb with onion, garlic and potato rösti

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the rump of lamb

  • dash olive oil
  • 300g/10½oz lamb rump
  • 1 garlic clove
  • 1 small bunch thyme
  • 50ml/2fl oz Madeira
  • 50g/1¾oz butter

For the onion, garlic and potato rösti

  • 1 brown onion, grated
  • 1 large potato, peeled and grated
  • 2 garlic cloves, grated
  • 1 free-range egg
  • 1 tbsp plain flour
  • 2 tbsp olive oil

For the braised peas

  • 50g/1¾oz butter
  • 6 spring onions, roughly chopped
  • 1 garlic clove, thinly sliced
  • 100g/3½oz frozen peas
  • 300ml/10fl oz chicken stock
  • 2 tbsp roughly chopped fresh mint

For the herb crème fraîche

  • 200g/7oz crème fraîche
  • 1 tsp roughly chopped fresh parsley
  • 1 tsp roughly chopped fresh dill
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top