This rump of salt marsh lamb brings out its naturally rich, flavoursome character. Served with golden layered potatoes, a punchy anchovy and caper sauce, and delicately sautéed sea herbs, it’s robust yet elegant – the kind of dish that feels like dining out but is entirely achievable at home.
Prep: less than 30 mins
Cook: 30 mins to 1 hour
Serves: Serves 2
Dietary: Nut-free
By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.
This recipe is indulgent, with butter and cream playing a starring role, which places it in a higher Nutri-Score band. However, lean lamb protein, capers, parsley and mineral-rich sea herbs bring balance with nutrients and fresh flavour. Moderation is key to enjoying this dish as part of a varied diet.
Equipment
Ingredients
For the potatoes
- 1 large Maris Piper potato, peeled and thinly sliced
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 100ml lamb stock
- Pinch of salt
For the lamb
- 250g salt marsh lamb rump
- 2 tbsp olive oil
- 1 garlic clove, smashed
- 1 sprig rosemary
- 25g unsalted butter
- Salt and freshly ground black pepper
For the sauce
- 25g unsalted butter
- 3 anchovy fillets, chopped
- 25g plain flour
- 500ml lamb stock (plus resting juices)
- 50ml double cream
- 2 tbsp capers, plus some brine
- 1 tbsp chopped parsley
- Salt and freshly ground black pepper
To serve
- 50g unsalted butter
- Assorted sea herbs (sea beet, samphire, sea aster)
- Salt and freshly ground black pepper
Customise
- Swap Maris Piper potatoes with King Edward or Desiree for a buttery finish.
- If you cannot find sea herbs, use tenderstem broccoli or spinach.
- Replace anchovies with a teaspoon of fish sauce for umami depth.
- Use chicken stock instead of lamb stock for a lighter taste.
Method
Prepare the potatoes
- Preheat the oven to 180C/160C Fan/Gas 4. Line a blini pan with baking paper.
- Arrange the potato slices in overlapping circles, scatter over the shallot and garlic, season lightly, and pour in the lamb stock.
- Bake for about 30 minutes until the potatoes are tender. Keep warm until serving.
Cook the lamb
- Season the lamb rump with salt and pepper. Heat the olive oil in an ovenproof pan until very hot.
- Sear the lamb for 2–3 minutes on each side to develop a rich crust. Transfer the pan to the oven and roast for about 15 minutes for pink lamb.
- Use a thermometer to check the inside reaches 55C for medium rare. Add garlic, rosemary, and butter, then baste the lamb. Rest at least 8 minutes.
Make the sauce
- Melt butter in a saucepan with the anchovies until nutty and fragrant. Whisk in the flour and cook for a couple of minutes.
- Gradually whisk in the lamb stock and any resting lamb juices. Let the sauce thicken slightly before adding cream, capers, parsley, and a splash of brine. Taste and adjust seasoning.
Finish the garnish
- Melt butter in a small pan. Briefly fry the sea herbs with a little seasoning until just wilted.
- Remove the baking paper from the potatoes and plate them. Slice the lamb into thick pieces and place on top. Add the sea herbs and finish with spoonfuls of the anchovy caper sauce.
Suggested Wine Pairing
- Majestic – Domaine de la Baume Merlot (£8.99)
Rich red fruits and soft tannins balance beautifully with the lamb’s juicy rump and the anchovy caper sauce. - Tesco – Finest Côtes du Rhône Villages (£9.50)
Spicy and herby with a peppery edge that matches well with rosemary and sea herbs. - Sainsbury’s – Taste the Difference Spanish Garnacha (£7.75)
Lively and fruit-forward with subtle savoury notes, perfect against the salty tang of capers.
What can you serve with this
- Green beans almondine – adds crunch and freshness to balance the richness of lamb and sauce.
- Crusty bread – ideal for mopping up the anchovy-caper sauce.
- Mixed leaf salad – lightens the meal with a refreshing contrast to heavier potatoes.
FAQs for Rump of Salt Marsh Lamb
- What is salt marsh lamb?
It comes from lambs that graze coastal marshes, giving the meat a distinctive salty-sweet flavour. - What temperature should lamb rump be cooked to?
For medium rare, aim for 55C inside using a meat thermometer. - Can I use regular lamb rump instead?
Yes, but the taste won’t be as unique as salt marsh lamb. - What can I use instead of sea herbs?
Spinach, rocket, or tenderstem broccoli work well as substitutes. - How do I know when the potatoes are done?
They should be tender when pierced with a knife and slightly golden around the edges. - Can this be made ahead?
You can pre-cook the potatoes and reheat, but the lamb is best cooked fresh. - Should I rest lamb rump?
Yes, resting helps the juices redistribute, keeping the meat tender and moist. - Do anchovies make the dish taste fishy?
No, they add umami depth without overwhelming the lamb.
Nutri-score Health Check
This recipe scores a Nutri-Score D because of the use of butter and cream, alongside fatty cuts of lamb. While delicious, it leans towards the indulgent side.
Positive Factors
- Lamb provides high-quality protein and iron.
- Sea herbs supply minerals and antioxidants.
- Capers and parsley offer freshness and micronutrients.
Negative Factors
- Butter and cream add saturated fat.
- Anchovies and capers increase the sodium levels.
The score is automatically calculated from the ingredients for guidance only and not an exact medical measure.