Lamb Rumps with Redcurrant and Herb Butter
Light and fresh supper or lunch for 4. Lamb rumps with a redcurrant butter baked in foil parcels in oven or on barbecue with a fresh watercress, pea and cucumber salad.
- 6-8 lean lamb rump (chump) steaks or loin chops
- Salt and freshly milled black pepper
For the Redcurrant and Herb Butter
- :30ml/2tbsp redcurrant jelly
- 100g/4oz unsalted butter, softened
- 10-15ml/2-3tsp fresh thyme leaves
For the Cucumber, Watercress and Pea Salad
- :1 packet fresh watercress or pea shoots
- 1 x 150g pack sugar snap peas, trimmed
- ½ small red onion, peeled and thinly sliced
For the Dressing
- :30ml/2tbsp freshly chopped flat-leaf parsley
- 30ml/2tbsp fresh lemon juice
- 45ml/3tbsp extra virgin olive oil
- To prepare the redcurrant butter; mix the redcurrant jelly, butter and thyme together. Mould into a sausage shape, wrap in cling film or foil and chill until required.
- Place each steak or chop on a large square foil sheet. Season on both sides and top with a disc of the redcurrant butter.
- Loosely shape the foil into parcels, place on a baking sheet or roasting tin and bake in a preheated oven at Gas mark 4-5, 180-190°C, 350-375°F for 20 minutes, or on a prepared barbecue for 25-30 minutes with the lid down.
- If baking, 5-10 minutes before the end of the cooking time, remove from the oven or barbecue. Gently open the parcels and return to cook for the remainder of the cooking time.
- Meanwhile, place the salad ingredients into a large bowl. Put the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad and serve with the lamb.