Saffron and Balsamic Lamb Rump Studded with Frozen Anchovies and Lardons

Written on 15-Sep-2016

Chris, CJUK ‘Chef of the Year 2016’ shares his delicious Saffron and Balsamic Lamb Rump recipe.

Ingredients

• 1 x 8oz lamb rump
• 4 x fresh anchovies, frozen
• 25g smoked bacon lardons
• 2 tbs finely chopped rosemary sprigs
• 2 tbs thyme sprigs
• Salt and freshly ground pepper
• 1 tbs of olive oil
• 450ml fresh chicken stock
• ¼ tsp of saffron threads
• 4tbs balsamic vinegar
• 50g unsalted butter

1. Preheat oven to 200oc
2. Using a long thin knife make small cuts all over the lamb rump, push finger in to make small holes, push anchovies followed by bacon rosemary then thyme in to all the holes. Season well with salt & pepper
3. Heat oil in an ovenproof pan over high heat, place lamb rump in pan skin side down cook for 5 mins, make sure skin is well coloured, put pan in oven and cook for 8-10 mins, remove lamb rump let them rest for 10 mins, this will leave the lamb perfectly pink in middle
4. Meanwhile place stock, saffron and balsamic vinegar in sautee pan, boil and reduce by a third
5. Take the pan juices from the lamb and pour in to the reduced sauce, stir in 30g of butter

Job done!!

I served my dish with dorphine potatoes and a panache of baby vegatables

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