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:
- Heat a frying pan with a little vegetable oil. Season lamb with sea salt and freshly ground pepper.
- Seal lamb on all sides, then add the garlic, thyme and butter. Place in oven at 160 degrees Celsius for 5-7 mins.
- Remove and leave to rest for 10 mins. Carve lamb into 4 slices.
- Add broccoli to salted boiling water, boil for a few minutes until tender.
- Mix vinegar, honey, mustard and chopped hazelnuts together. Add dressing to broccoli and season.
