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Roast Lamb Rump With Pea And Basil Sauce

 
Type of Dish: Main
Serves:
4 - 6
Prep Time:
10 min
Marinating Time:
Cooking Time:
30 min
Primary Ingredient:
Best Suited for: Weeknight dinners

Goes Well With

Ingredients

  • 2
    whole
    Lamb Rumps
  • 4
    clove(s)
    Garlic
  • 2
    sprig(s)
    Fresh Rosemary
  • 1
    cup(s)
    Peas
    fresh, shelled
  • 1
    whole
    Leek(s)
    white part only, sliced
  • 25
    g
    Butter
  • 1
    cup(s)
    Fresh Basil
  • 1
    cup(s)
    Chicken Stock
  • 1
    cup(s)
    Water
  • 1
    cup(s)
    Cream

Directions

  • 1 Stud the lamb with slivers of garlic and a couple of rosemary leaves.
  • 2 Bake on the grill plate of your barbecue over medium heat with the lid down for about 20 minutes or until done to your liking. Rest for 10 minutes before carving.
  • 3 In a saucepan over your wok burner or in the kitchen, soften the leek in the butter before adding the peas, basil and chicken stock or water.
  • 4 Bring to the boil then simmer until peas are cooked, about 10 minutes. Puree using a stab blender or food processor and re-heat.
  • 5 Add cream and warm, but do not boil.
  • 6 Serve sliced lamb with the sauce and mashed or new potatoes

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