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Lamb rump with rosemary and redcurrant jus

Published on December 29, 2015
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Ian MacDonald, head chef at Soar Mill Cove Hotel, shares his recipe for lamb rump with pan roasted vegetables and rosemary and redcurrant jus

Lamb Rump

Serves 4

You will need

Lamb rumps 4
White onion 1, diced
Rosemary 12 sprigs
Redcurrant jelly 1 tbsp
Red wine 1 pint
Lamb or beef stock 1 pint
Maris piper potatoes 12 small, peeled
Courgette 2
Aubergine 1
Red pepper 1
Yellow pepper 1
Green pepper 1
Red onion 1, large
Redcurrants a handful, for decoration
Olive oil


  1. Heat a frying pan with 2 tbsp of oil and seal the lamb rumps until lightly golden brown. Remove from the pan and place in a pre-heated oven at 180°c/gas 4 for  8 minutes (or longer if you want it more well done). Remove from the oven and leave to rest.
  2. In the same pan used for sealing the rumps, sweat the white onion and half the rosemary with the lamb fat and pan juices. Add redcurrant jelly and red wine and reduce by half. Add the stock and again reduce by half. Strain the sauce and set aside and keep warm, but do not over reduce.
  3. Peel and parboil the potatoes and roast in the oven until crispy. Slice the aubergine, courgettes, peppers and red onion and arrange on a roasting tray. Drizzle with olive oil and roast until cooked at 180°c/gas 4.
  4. To serve, arrange the vegetables on plates, thinly slice the lamb and garnish with the remaining rosemary and fresh redcurrants. Pour the jus on top and serve.

Chef’s tip: ‘Once removed from the oven, wrap each lamb rump in clingfilm and place somewhere warm to rest so they continue to cook until perfectly pink in the centre,’ says Ian.

Also try

Loin of lamb, pea puree, wild garlic, braised lettuce and morels

Head chef from The Olive Tree Chris Cleghorn has chosen morels and wild garlic to bring a spot-on seasonal touch to this lamb dish.


Shake up your Sunday lunch leftovers with this lamb dish from Hugh Fearnley Whittingstall