CHEF PETER SMIT Lamb Rump

Method

Preparations

1. Put the lamb rump fat side down onto a plate with a paper towel in the fridge.

2. Leave uncovered for one day minimum to allow to dry out.

3. Once ready to use, trim off sinew and the skin on the fat cap.

4. Pod the sugar snap peas and reserve them in a bowl. Alternatively, you can also use frozen peas that have been defrosted.

5. Dice the anchovy into small pieces and reserve.

6. If making stock at home, add whole yellow onion with skin on and cook for 3-4 hours or until soft. Alternatively, you can wrap the entire onion in tin foil and cook at 180c for 45 minutes. After 45 minutes, take out of the oven and allow to cool in the tin foil.

To Cook

1. Put a little oil in a tray and roll the lamb in it then season with salt.

2. Gently heat a pan and put the lamb fat side down.

3. Slowly render the fat cap until golden.

4. Once goldenseal all sides of the lamb for around 20-30 seconds each side.

5. Once all sealed put into the oven at 180c for 6 minutes.

6. After 6 minutes is up take out of oven and place on a wire rack to rest for around 10 minutes.

7. After 10 minutes is up put a little butter into a small pot.

8. Add in diced parsley stalk and gently cook through for around 1 minute.

9. Add the diced white anchovy and gently heat.

10. Add the peas and cook until tender (around 2 minutes).

11. Season with a little salt and pepper.

12. Take the mix off the heat and leave to sit while you slice the lamb.

13. Slice the lamb across the grain in thin slices and put onto a plate.

14. Spoon the peas mix over the lamb.

15. Slice the stock onion and place on top of the lamb rump.