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    Tuesday, October 01, 2013

    Roast Lamb Rump With Mushrooms - Pinching Ideas from Jamie

    When I was trying to beat Jamie at his 15 minute meals, earlier in the year.
    (By the way I haven't finished that project.
    Just been a little distracted over the last couple of months.
    We have now moved into a lovely apartment and are settled, so it's time to get back to blogging.
    Something I really enjoy.)
    Anyway I digress, I did pick up some great ideas, not only wonderful tasty food but some
    excellent, simple techniques.

    So I had 2 lovely little lamp rumps in the freezer and in the fridge, some Portobello Mushrooms

    Yes... Dinner.
    One of the ideas that I pinched from the Jamie series, was to roast the mushrooms in the same pan as the meat.
    Makes sense.
    1 pan meals, are good for the "dishwasher" this house, that's the same person as the cook
    To be truthful, I did use other pans for the vege
    Let's not be picky though.

    So, quantities are not important here.
    It's entirely up to you and the number of people that you are cooking for.
    I just matched this Meat and Mushroom dish, very simply, with Frozen Peas, Edamame and Crushed Potatoes

    Very Much the Comfort Food

    2 Lamb Rumps
    Sea salt and pepper
    Olive oil
    4-6 Portobello Mushrooms ripped into pieces

    Potatoes, peeled, chopped and cooked till tender
    Season with pepper and a nice knob of butter

    I use the microwave for frozen vege, quick, easier washing up
    This seems to be a theme in this post!
    and also season and add a little knob of butter

    To cook the Lamb
    Bring your little Lamb Rumps to room temperature.
    Season both sides well with Sea salt and freshly ground black pepper
    Rub over with some olive oil
    Let sit, while you heat the oven to 200C

    Add your mushrooms to a bowl season them with  S & P and a slosh of oil
    Heat a pan which will go into the oven to med hot heat
    Add seasoned lamb
    It should sizzle
    Cook on 1 side for about 3 minutes
    Turn over
    Push the oiled mushrooms around the lamb and into the oven
    Cook for about 6-8 minutes
    For med roast Lamb
    Remove, take out of pan and let rest for about 6 minutes

    Carve the Lamb
    Pour the Mushrooms and juice, over the top and serve

    One of the joys of Roast Meat is the left over cold meat the next day
    Just perfect for Sandwiches
    I made a loaf of superb bread, courtesy Michel Roux
    Click here to read about this and get the recipe
    Some doorsteps with a little butter
    A little mint jelly,
    Sliced lamb and
    Voila, Lunch
    Not exactly a diet lunch...but you don't do this every day and it was delicious

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