Rump of lamb, purple sprouting broccoli, hazelnut dressing

Mon, 9 March 2020

Rump of lamb, purple sprouting broccoli, hazelnut dressing

Serves 2

 

Ingredients:

1 rump of lamb

300g purple sprouting broccoli

4 cloves of garlic crushed

2 springs of thyme

100g toasted hazelnuts

40ml sherry vinegar

1 teaspoon honey

1 teaspoon dijon mustard

50g butter

 

Method:

1. Heat a frying pan with a little vegetable oil. Season lamb with sea salt and freshly ground pepper.

 

2. Seal lamb on all sides, then add the garlic, thyme and butter. Place in oven at 160 degrees Celsius for 5-7 mins.

 

3. Remove and leave to rest for 10 mins. Carve lamb into 4 slices.

 

4. Add broccoli to salted boiling water, boil for a few minutes until tender.

 

5. Mix vinegar, honey, mustard and chopped hazelnuts together. Add dressing to broccoli and season.