Roast rump of lamb with red pepper chutney and colcannon

Tue, 25 September 2018

Ingredients:

·         4 Lamb Rumps, about 200g each

·         1 tablespoon olive oil

·         1 red onion (sliced)

·         1 clove garlic (sliced)

·         ½ teaspoon ground cumin

·         1 sprig thyme

·         1 bay leaf

·         2 red peppers (roasted, peeled, deseeded, & roughly chopped)

·         1 tablespoon caster sugar

·         2 tablespoons red wine

·         2 tablespoons red wine vinegar

For the Colcannon

·         3 large rooster potatoes (peeled & cut into chunks)

·         100g spring onion (chopped)

·         100g kale - blanched

·         Oil

 

Method:

1.      Seal the lamb in a hot oiled pan on all sides. Season.

2.      Roast in the oven for 8 minutes (15 minutes for well done) at 180°c.

3.      Leave to rest.

For the Red Pepper Chutney

1.      Heat the olive oil in a pan.

2.      Gently cook the onion, garlic, cumin, thyme and bay leaf for 4-5 minutes, until the onion is soft.

3.      Add the red peppers and sugar and cook for a further 2 minutes.

4.      Add the red wine and red wine vinegar.

5.      Reduce until all liquid has evaporated.

6.      Season.

For the Whipped Colcannon Potatoes

1.      Boil the potatoes in salted water until tender.

2.      Sauté the spring onion in a little oil.

3.      Mix the potato, onion and kale together, season with salt & pepper and keep warm.