- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 15 minutes plus resting
- Effort: easy
- 2 lamb rump steaks
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp black peppercorns
- small piece of dried chillies
- vegetable oil, for shallow frying
For the wild garlic leaf cream sauce:
- 500 ml fresh lamb or chicken stock
- 100 ml white wine
- 1 clove garlic, chopped
- 1 shallot, finely chopped
- 150 ml double cream
- dashes of lemon juice
- black pepper
- bunch of fresh wild garlic, roughly chopped
1. In a dry frying pan dry-fry the coriander, cumin, black pepper and chilli, stirring constantly, until fragrant. Finely grind the dry-fried spices in a pestle and mortar. Set aside to cool.
2. Rub the ground spice mixture into the lamb rumps and set aside.
3. Preheat the oven to 200°C/gas 6. Heat a little oil in an oven-proof frying pan or roasting tray then place the spiced rumps skin side down and sear on both sides.
4. Transfer the lamb to the oven and roast for 12-15 minutes. Remove from the oven, cover loosely with foil and rest, while keeping warm.
5. Meanwhile, to make the sauce, place the stock, wine, garlic and shallot into a saucepan and bring to a rolling boil. Reduce by a third, then add the double cream, making a smooth sauce.
6. Bring the sauce back to a simmer, add the lemon juice and season with salt and freshly ground pepper.
7. Just before serving stir the wild garlic leaves into the sauce.
8. Slice the rested lamb neatly, season with salt and place on warm serving plates. Spoon the wild garlic leaf sauce around the lamb and serve at once.
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