Rump of Lamb with Mint Sauce

Rump of Lamb with Mint Sauce

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In summertime I like my food to be simple and light. This dish can be cooked on the barbecue or indoors. It’s my take on a classic roast lamb Sunday lunch, turned into the perfect meal for a sunny day when you don’t want to spend ages in a hot kitchen.

  • Recipe serves:8
  • Preparation Time15 min
  • Cooking Time8 min


  • 1 Knorr Lamb or Chicken Stock Cube
  • 1tbsp olive oil
  • 1–2tsps finely chopped fresh thyme
  • 8 thin lamb rump steaks
  • 400g peas, either fresh, shelled peas or frozen, boiled until just tender, drained and cooled
  • 1 shallot, finely chopped
  • Mint Sauce:
  • 150g caster sugar
  • 150ml white wine vinegar
  • 15g pack fresh mint


  • First prepare the mint sauce. Place the sugar and vinegar in a small, non-corrosive pan, bring to the boil and cook until clear. Set aside and allow to cool.
  • Reserve 6 mint sprigs for the garnish. Pick the remaining mint leaves off the stalks, and blanch for ten seconds in a pan of boiling water. Refresh at once in very cold water, squeeze out excess water and set aside until required.
  • Set 2 large, heavy griddle pans and pre-heat until very hot. When I say very hot, I mean it!
  • Make a seasoning paste by dissolving the Knorr Lamb/Chicken Stock Cube in the olive oil and mixing in the chopped thyme. Using a Knorr Stock Cube gives the meat extra depth of flavour.
  • Massage the seasoning paste evenly over both sides of the lamb steaks. Then place them on the pre-heated griddle pans.
  • Cook for one minute on one side, then turn and cook on the other side for one more minute (for a pink colour). Cook for 1½ minutes either side for medium cooked.
  • Meanwhile, finely chop the blanched mint leaves and mix into the vinegar syrup to make the mint sauce.
  • Place the cooked peas in a large serving dish and toss through ⅔ of the chopped shallot. Then place the freshly griddled lamb steaks on top of the peas. Spoon the mint sauce over.
  • Garnish with the reserved sprigs of fresh mint, top with a little more olive oil if desired, sprinkle over the remaining chopped shallot and serve at once. Really, nothing could be simpler.
  • If you have shallots left over and you don’t think you’ll get around to eating them before they go off, try chopping them and storing them in a bag or container in the freezer. It’ll save you time next time a recipe calls for chopped shallots or onions. For lots more hints and tips to help you make the most of your food, visit