Lamb Rump Roast with Tender Greens & Hollandaise Sauce

Prep time: 25 mins | Cook time: 15 mins | Serves 4 | Good iron source

Ingredients

Lamb

• 3 x Quality Mark lamb rumps

Stuffing

• 1 handful baby spinach leaves
• 75g creamy feta

Hollandaise sauce

• 200g unsalted butter
• 3 tablespoons white wine vinegar
• 2 whole black peppercorns
• 3 egg yolks
• juice of ½ lemon

To serve

• Freshly cut herbs such as parsley, chives and chervil

Method

Preheat the oven to 210°C. Place a shallow roasting tray in the oven to heat.

Lamb

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 mixture in place, if necessary.

Heat a large frying pan over medium-high heat. Place lamb fat-side-down in the hot pan and brown. Turn and brown the other side.

Remove 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 peppercorns). Whisk until thick and foamy, then whisk in the butter a little at a time until you have a thick creamy sauce. Add lemon juice to taste and season.

To serve