Lamb rump steaks Butter Olive oil Fresh Rosemary Garlic Bunch of fresh Mint White Wine Vinegar Sugar
INSTRUCTIONS
Remove the leaves from your fresh mint, discarding the stems. Finely chop up the fresh mint leaves. Place Mint leaves in a bowl and pour over some water, 30 seconds off the boil. Steep Mint leaves in water for 2 mins. Strain Mint leaves through a sieve. Place Mint leaves in a bowl and pour over a few tbl spoons of White Wine Vinegar & a few tbl spoons of Sugar. Use equal amount of Vinegar and Sugar, roughly, but keep tasting to get it as you like it. Take between 4-6 large cloves of Garlic and crush them under a knife, no need to peel them. Make sure you have removed your Lamb rump steaks from the fridge at least 1 hour before you cook to allow them to come up to room temperature. Season them generously with sea Salt and Freshly ground black Pepper. Pop a frying pan on a high heat and add a splash of Olive oil. Once lightly smoking lay in your Lamb rump steaks (If they have a side of fat start this side down and render the fat until browned) Sear Lamb rumps on one side then turn after 1 minute. Throw in your fresh Rosemary, Crushed Garlic cloves and a few large knobs of butter (around 30g) Baste the Lamb rumps in the foamy butter as the rumps cook. For average half inch thick Lamb rump steaks fry for around 6 minutes to get them medium, around 8-9 minutes for well done. Remove the Lamb rump steaks from the pan and leave on a plate or chopping board to rest for 8-10 minutes. After 10 minutes carve the rumps, nice and thick and serve with a nice drizzle of your mint sauce.
