Lamb Rump with Rosemary and Cauliflower Mash
Lamb Rump with Rosemary and Cauliflower Mash



  • 2 lamb rump steaks
  • 1 tsp dried rosemary
  • 1 tsp butter
  • 1 tsp olive oil
  • Pinch of chilli flakes
  • For the Mash
  • 1 chopped cauliflower
  • 1 tbsp butter
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 1 tbsp dried rosemary
  • Preheat the oven to 190C. Season the lamb with salt, pepper and the rosemary, then fry in the butter for about 4 mins on each side, or until cooked to your liking. Remove from the pan and leave to rest.
  • Meanwhile, cook the cauliflower in boiling water until tender, then drain. Heat the butter in a frying pan, fry the onion for 3 mins to soften, then stir in the garlic, rosemary and some salt. Cook for 3 mins more, then mash with the cauliflower and serve alongside the lamb steaks.
30 mins
2 serving

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