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Roast Lamb Rump with Minted Peas and Lentils

Making an elegant but unfussy supper is simple with a versatile cut like organic lamb rump. Roast it until it’s medium rare and serve with a vibrant lentil-and-pea side dish that’s packed with the freshness of mint and the earthiness of cumin.

Roast Lamb Rump with Minted Peas and Lentils

Making an elegant but unfussy supper is simple with a versatile cut like organic lamb rump. Roast it until it’s medium rare and serve with a vibrant lentil-and-pea side dish that’s packed with the freshness of mint and the earthiness of cumin.

  • Serves: 2
  • Prepare: 10 Minutes
  • Cook: 40 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Ingredients

  • approx 500g organic lamb rump
  • 150g puy lentils
  • 75g petit pois, cooked
  • 75g baby broad beans, cooked
  • 1 shallot, finely chopped
  • 1 tbsp olive oil, plus an extra splash for frying
  • juice and zest of 1 lemon
  • a handful of fresh mint leaves
  • ½ tsp cumin
  • salt and pepper to season

Method

  1. Preheat the oven to 170˚C fan. Rinse the lentils and put into a large pan, cover with water, bring to the boil then simmer for about 15 minutes, until tender. Drain and set aside
  2. Heat a splash of oil in a heavy frying pan until shimmering hot. Sear the lamb, starting with the fat side first so it has time to fully soften and render. When all sides are well browned, put the lamb into the preheated oven to roast. This should take only 15 to 20 minutes for medium-rare
  3. While the lamb cooks, make the dressing for the lentils by combining the oil, chopped onion, lemon juice and zest with the mint and cumin. Mix the lentils with the cooked peas and broad beans
  4. When the lamb’s roasting time is up, test the internal temperature, at 55˚C it'll be medium-rare. Remove it from the oven and let it rest, wrapped in foil, for 5 minutes. Dish the lentils and peas into 2 shallow bowls, carve the lamb and lay it on top of the lentils, then pour the dressing over
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Frequently asked questions

  • A portion of grass-fed lamb has a slightly higher calorie content than grass- fed beef, but has more health promoting omega 3 fatty acids. Lamb also has less marbling of fat than beef and when you trim the fat around the edges after cooking, lamb is a lean cut of meat.

  • Our lambs at Coombe Farm Organic feed on our abundant West Country pasture, thriving on a diet of grass as well as clover and herbs.

  • Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.