This lamb rump recipe brings out flavors simple And fresh thanks to ingredients from quality. Lamb steaks are magnificent cooked to perfection, but you can cook them to your preferred degree of doneness using the temperatures below.
We are so lucky in France to have lamb of such quality. Buy the best you can and always ask your butcher to remove the rumps. Lamb can be finicky in terms of cooking temperatures. We must not leave things to chance. It’s very easy to overcook or undercook lamb in search of the perfect pale pink meat.
Served with lightly whipped feta and roasted zucchini, it makes for a simple but impressive meal.
Cook your lamb to the following temperatures:
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INGREDIENTS - 4 good quality lamb chops (approx. 200-250g each) - ½ bulb of garlic cut - A few sprigs of rosemary - Sell them more - Crushed black pepper - A knob of butter - Rapeseed or vegetable oil - 200g of feta - 100g fresh cream - A handful of finely chopped mint - A good lemon zest - 2 medium zucchini cut lengthwise - Citron Press |
HOW TO COOK LAMB STEAKS
The Best Way to Cook Lamb Rump Steaks bleeding, means or well cooked is to use an instant read meat thermometer like the Thermapen. Cooking at temperature and not time, will ensure you get the color and texture you are looking for.
Cooking lamb steak
- Preheat your oven to 180 ºC. Take your lamb chops out of the refrigerator and leave them 15 to 20 minutes at room temperature. This helps for nice even cooking.
- While the lamb comes to room temperature, whisk the feta, crème fraîche, mint and lemon in a mixing bowl until pleasant and airy, ready to garnish your lamb.
- Carefully mark the top fat of the rumps in a crisscross pattern with a nice, sharp knife to allow the fat to melt.
- Rub the rump steaks with a little oil well season with salt and black pepper. Place your pan on fire medium/high and once hot, place the rump steaks skin side down to obtain a good sizzle. Cook on this side for 2-3 minutes until you have a nice golden melted fat.
- Flip the chips and add the butter, garlic and rosemary. Brush the lamb with the foaming butter and brown gently on all sides.
- Place the rumps in the preheated oven and cook until the internal temperature reaches the desired doneness on your Thermapen. I went to 60-65 ºC, which took approximately four minutes, but check after three. Once at temperature, remove the rump steaks from the oven and place them on a cutting board to let them rest.
COOKING VEGETABLES
- During rest, place the zucchini flesh side down in the same pan with the cooking juices from the lamb and cook for a few minutes until they are caramelized and golden. Finish with a little lemon juice.
- Once rested, cut your lamb croutons and serve with a generous spoonful of whipped feta and the fried zucchini. This goes very well with a good salty dry white wine like a assyrtiko grec.
