About This Recipe
400g lamb rump
2 tbsp Dijon mustard
1 tbsp brown sugar
6 new potatoes, sliced
Sprig of rosemary
2 cups beef stock*
1 cup frozen peas
- Cut the lamb rump, lengthways, into four thick slices. Mix together the mustard and the sugar and spread it thickly onto both sides of the lamb.
- Warm a cast iron griddle pan or, if you have one, an electric griddle. In a separate pan, bring the stock to the boil, along with the rosemary, and add the slices of potato, reducing the heat to achieve a fast simmer.
- When the griddle is hot, cook the lamb for 3-5 minutes on each side**, according to taste, so that the mustard paste starts to caramelise and blacken.
- Test the potatoes to see when they start to soften, and add the peas. Simmer for a further 2-3 minutes, until the peas are just done. If you want gravy, pour some of the remaining stock from the potatoes into your griddle pan and simmer until thickened.
*Take care to use gluten-free stock, if you have chosen this as a gluten-free recipe.
**Remember, an electric griddle will cook both sides at once, so the overall cooking time will be quicker.