Roast lamb rump with sorrel sauce and risotto
This is a great alternative Sunday roast recipe for days when you want something a bt different.
Ingredients
For the roasted lamb rump
- 4 x 200–250g/7–9oz lamb rumps
- 2 tbsp vegetable oil
- salt and freshly ground black pepper
For the risotto
- 20g/¾oz butter, plus a knob for serving
- 20g/¾oz shallots, peeled and diced
- 100g/3½oz risotto rice
- 3½ tbsp white wine
- 100g/3½oz strong-flavoured, medium-soft cheese with washed rind, cut into small pieces
- salt and freshly ground black pepper
For the sorrel sauce
- 200ml/7fl oz lamb stock
- 50ml/2fl oz tbsp red wine
- 4 tbsp strongly brewed hisbiscus (sorrel) tea
- 85g/3oz unsalted butter, cut into small pieces
Method
For the roasted lamb rump, preheat the oven to 200C/180C Fan/Gas 6. Rub the rumps all over with salt and pepper. Heat the oil in a frying pan until very hot and add the lamb rumps. Seal on each side until browned all over. Transfer the rumps to a roasting pan and cook in the oven for a further 15–20 minutes, or until cooked to your preference. Leave to rest for 20 minutes before serving.
For the risotto, melt the butter in a large saucepan over a medium heat and sweat the shallots, without browning, for 2 minutes. Stir in the rice and cook for a further 2 minutes. Pour in the wine and stir until completely absorbed. Lower the heat and gradually add 300ml/10fl oz of water, stirring in between each addition. Cook slowly for around 15 minutes, or until the rice is cooked through. Remove from the heat, add the cheese and a knob of butter and season with salt and pepper. Stir gently until everything is fully combined.
For the sorrel sauce, put the stock, wine and tea in a saucepan and bring to a simmer. Cook until reduced by half and then add the butter. Stir until the butter melts and the sauce is thickened and glossy.
To serve, spoon the risotto onto a serving plate and carve the lamb and place on top. Finish with the sauce.
