One Pan Lamb Rump
You will need
- 1 8oz lamb rump steak
- 1 tsp Szechuan seasoning
- 1 tsp lemon & fennel seasoning
- 1 tbsp rapeseed oil
- 1 lime
- a few springs of fresh mint
- 3 large broccoli florets split lengthways in half (keep stalk)
- handful of washed spinach
- 1 tsp chopped peanuts
- 1 tsp maple syrup
What to do
Succulent rump with healthy Vegetables
Mix the lemon & fennel seasoning and Szechuan seasoning together and rub all over the lamb.
Thinly slice the broccoli stalk and place in iced water for 10 minutes to firm up and slightly curl. Drain from the water and mix with a little Szechuan seasoning, lime and chopped fresh mint.
Get a griddle pan or frying pan nice and hot, add a little oil and cook the lamb rump evenly for about 2 1/2 minutes on each side until caramelised and tender in the centre. Whilst the lamb is cooking add to the same pan the broccoli florets stalk side down and cook until charred in colour, but still crunchy.
The spinach can also be added at the end as it will only take seconds to wilt and cook.
To finish the lamb glaze with maple syrup and top with chopped peanuts.
Remove all the ingredients from your cooking, plate and enjoy.