Enjoy classic Kiwi lamb any day of the week with this quick, modern version of a traditional Sunday dinner.
Lamb Rump Roast with Tender Greens and Hollandaise Sauce
Serves 4. Ready in 40 minutes
- 4 x Ovation Lamb Rumps
- 1 handful baby spinach leaves
- 75g creamy feta
- Hollandaise sauce
- 200g unsalted butter
- 3 tbsp white wine vinegar
- 2 whole black peppercorns
- 3 egg yolks
- juice of 1/2 lemon
- seasonal greens, to serve
- fresh cut herbs such as parsley, chives and chervil, to serve
Preheat oven to 210°C. Place a shallow roasting tray in the oven to heat.
Make a cut in the side of each lamb rump to make a pocket. Mix together the spinach and feta and season. Fill into each lamb rump and skewer to hold the mixture in place, if necessary.
Heat a large frying pan over medium-high heat. Place the lamb fat-side down in the hot pan and brown. Turn and brown the other side.
Remove the hot tray from the oven and place in the lamb fat-side up. Return to the oven and cook for 12-15 minutes for pink lamb. Remove from the oven, cover with foil and a clean tea towel and leave to rest for 10 minutes.
Hollandaise sauce Melt the butter and allow to cool a little. Place the vinegar, peppercorns and a dash of water in a small saucepan and reduce to 1 tablespoon. Place the egg yolks in a heatproof bowl over a saucepan of gently simmering water. Strain in the 1 tablespoon of reduced liquid (to remove the peppercorns). Whisk until thick and foamy, then whisk in the butter a little at a time until a thick creamy sauce forms. Add the lemon juice to taste and season.
Serve the lamb with seasonal greens (asparagus is great while still in season), and hollandaise sauce. Top with freshly cut herbs. Boiled new season potatoes are a delicious accompaniment, too.
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