Recipe: Roast rump and rack of lamb with Wagyu dripping potatoes
A special meal for two, enjoy roast rump and rack of lamb with Wagyu dripping potatoes. Serve with traditional mint sauce or redcurrant jelly.
Ingredients
- 200g rump of Lamb
- 4 bone rack of Lamb, French trimmed
- Farm Shop Wagyu Dripping Potatoes
- Farm Shop Rowan Berry Jelly
- Farm Shop Lamb Rub
Method
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STEP 1
Preheat the oven to 200ºC/392ºF/gas mark 6.
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STEP 2
Put the Farm Shop Wagyu dripping potatoes in the oven and roast for 45 minutes.
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STEP 5
Then, season the lamb and quickly fry both cuts on each side over high heat until nicely browned. Place the lamb in a small roasting tin and sprinkle the rub on top. Cook the lamb for 20 minutes.
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STEP 6
To serve, slice the rack into cutlets and the rump into slices, then arrange them on the potatoes. Make sure to have the jar of rowan jelly on hand to add to your plate.