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
For the Redcurrant and Herb Butter:
- 2 tablespoons redcurrant jelly
- 100g unsalted butter, softened
- 2-3 teaspoons fresh thyme leaves
For the Cucumber, Watercress and Pea Salad:
- 1 x 100g pack fresh watercress or pea shoots
- 1 x 150g pack sugar snap peas, trimmed
- ½ small red onion, peeled and thinly sliced
For the dressing:
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons fresh lemon juice
- 3 tablespoons 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.