Roast Rump of Scottish Lamb with a salad of peas, broad beans, new potatoes and young goats’ cheese with a cucumber, mint and garlic dressing

By David Haetzman, Head Chef, Restaurant at The Rutland, www.therutlandhotel.com

Serves 4
A spring and early summer favourite, this dish is easily made and looks spectacular on a plate. We source our lamb from Henderson’s butchers in Fife and use Scottish broad beans and peas as soon as they become available.

Ingredients
For the lamb
4 lamb rumps x 200 g (ask your butcher for these although this dish will work equally as well with lamb cutlets)
60g new potatoes - cooked
140g fresh broad beans
100g fresh peas
50g goats’ cheese
Olive oil
Salt & pepper for seasoning

For the dressing:
½ cucumber - peeled and finely diced
1 small red onion - finely diced
8 mint leaves - chopped
150g natural yogurt
1 garlic clove - crushed

Method
Remove peas and broad beans from their pods and blanch in lightly salted boiling water for 2 minutes. Refresh and set aside
Chop up the new potatoes and add to the peas and broad beans
Dice the goats’ cheese and add to the potatoes. Season with salt and pepper
Drizzle with a good quality olive oil and set aside. You want to serve the salad at room temperature.
In a hot pan, seal the lamb on each side, season and cook in a pre-heated oven at 190°C (gas mark 5) for 12 minutes. Remove and allow the meat to rest in a warm part of the kitchen for 3 - 4 minutes.
Whilst the lamb is cooking make the dressing. Mix all ingredients together and season to taste
Place a generous spoonful of the potato salad on a plate. Next add a spoonful of the dressing. Slice the lamb into 3 or 4 slices and place on top of the potato salad
Serve

Click here to download pdf