Seared Sheep

Seared Sheep….Lamb Rump in a rush!

With winter upon us and reduced sunlight hours it just feels like the journey into and from the office is that much longer. Any precipitation invariably means the arteries of the City of Sails clogs and the journey home becomes tedious at best. Not that I am venting but I am, however grabbing a quick round of menu items from the local grocer and onto the boat for a break from traffic and a relaxed dinner looks like the ticket.

Lamb is a mercurial,  economic option, always seems to be priced above sensibility and then it’s on special for no real reason. Today at the local grocer chilled lamb rump was on special, so she’s on the menu tonight.

 

Ingredients and Method:

The rump is a cheeky succulent boneless muscle that hides at the top of a rear leg and tucked just behind the loin. Also known as the chump or cap this wee morsel is lean however has a good layer of fat across the top. Generally a hospitality cut so not often found in supermarket chillers.

Like any good roast preparation, score the top fat, rub the rump lightly with oil, massage in your choice of herbs, spices or rub.

Next in order:

  • Hydrate
  • Preheat oven to 140C.
  • Drop a pan onto hob at high heat and sear well all sides of the rump. I like to add a little tallow or avocado oil so the coating on lamb gets good contact with the pan and oil. This should take about 6 minutes.
  • Hydrate
  • Once the rump is seared and sealed and looking delicious put her into the oven on a rack to cook through. At 140C in oven it should take about 25 minutes to come through to medium or medium rare.
  • Hydrate
  • While the lamb is finishing, dice potatoes into 2 cm chunks and boil in salted water until they start to flake on edges. Then drain, and put back into the pan at medium heat with a knob or 2 of butter and fry off tossing frequently to achieve a glossy crispy finish. This whole process should take about 20 minutes.
  • Stop hydrating unless you are not driving home after dinner.
  • Using a good thermometer or eyeballmometer test the lamb. It should be ready and if so slice, plate with your roasties and if needed drop a few salad leaves from a packet onto your plate, albeit not really needed as lamb is made 100% from salad.

Add condiments of choice and dinner served.

Kia nui te kai