G - Roast Lamb, Creamed Leek, Tenderstem Broccoli & Redcurrant Jus

Updated at: Thu, 17 Aug 2023 14:10:32 GMT

Step 1

Set the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 Boil a kettle. Peel the potatoes (chop any large potatoes in half!) Add the potatoes to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 minutes or until fork-tender.

Step 2

While the potatoes are cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over medium-high heat. Pat the lamb rump dry and season generously with salt. Once hot, add the lamb rump and cook for 4-5 minutes, turning frequently, or until browned on all sides. Once browned, transfer to a baking tray and set the pan and tray aside for later.

Step 3

Once the potatoes are done, drain and leave them to steam dry. Tip: For extra crispy potatoes, shake them around in a colander to fluff up the edges a little before roasting. Add the cooked potatoes to a baking tray with a generous drizzle of vegetable oil and season generously with salt. Put the tray in the oven for 35-40 minutes, turning halfway through, or until crispy.

Step 4

Dissolve 1 Knorr beef stock cube in 200ml boiled water. Return the pan to a medium heat. Add 1 tsp flour and cook for 1 minute, stirring frequently, or until a sandy paste forms. Gradually mix in the beef stock, Henderson's Relish and redcurrant jelly & cook for 8-10 minutes or until a thick gravy remains. Remove from the heat and reheat before serving.

Step 5

Put the lamb tray in the oven and cook for 23-25 (because that's not oddly specific) minutes or until the lamb is slightly pink and blushing on the inside. Once done, transfer to a plate and set aside to rest for at least 8-10 minutes. Reserve the tray for step 7!

Step 6

Wash the leek carefully to remove any grit from between the leaves, then top, tail and slice finely. Return the pot to a medium-low heat with a small knob of butter. Once melted, add the sliced leek with a generous pinch of salt and cook for 8-10 minutes or until softened. Once softened, add the soft cheese and a splash of water and cook for 6-8 minutes further.

Step 7

Add the broccoli to the reserved tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up. Put the tray in the oven and cook for 10-12 minutes or until tender. Meanwhile, warm the creamed leek and redcurrant jus through over a low heat. Pour any of the resting juices into the redcurrant jus. Slice the lamb rump and serve over the creamed leek with the roasted potatoes and broccoli to the side. Pour the redcurrant jus over everything. Enjoy!

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