Mark Greenaway Recipe: Roast Lamb with Fondant Potato

Roasted Rump of Lamb, Soused Tomatoes, Fondant Potato and Butternut Squash. Picture: Paul Johnston/Copper Mango
Roasted Rump of Lamb, Soused Tomatoes, Fondant Potato and Butternut Squash. Picture: Paul Johnston/Copper Mango
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This week I am sharing a recipe which celebrates another key ingredient from Scotland’s larder . . . lamb.

The lamb from Scotland is in my opinion some of the best in the world. It is renowned for its high quality. This is due to a range of factors such as its breed, the way in which it is reared and its grazing environment.

This recipe offers some delicious accompaniments for lamb which transforms it into the perfect summer roast.

As with so many of my dishes, feel free to prepare as few or as many of the elements as you wish.

This is a chance to get creative with whatever vegetables you have to hand. With such a beautiful piece of meat, it is difficult to go wrong!

Roasted Rump of Lamb, Soused Tomatoes, Fondant Potato and Butternut Squash

Ingredients

Serves 2

For the soused tomatoes:

100g caster sugar

200ml water

100ml sherry vinegar

3 star anise

1 stick cinnamon

6 cherry tomatoes, blanched and peeled

For the fondant potatoes:

1 large potato, peeled and cut into 2cm thick slices

150ml good quality chicken stock

150g butter

Sprig of thyme

1 clove garlic, skin on and crushed

For the butternut squash:

Half a butternut squash, cut into 1cm dice

For the lamb:

2 x 170g rumps of lamb

A drizzle of rapeseed oil

1 stick of rosemary

25g butter

Method

For the soused tomatoes:

Place the sugar in a non-stick pan and melt to a dry golden brown caramel.

Add the cinnamon and star anise.

Deglaze the pan with water (be careful as this will be very hot).

Add the vinegar and simmer until the caramel has completely 
dissolved.

Whilst the liquor is still piping hot, pour it over the tomatoes and allow 
to cool completely (this 
is best done the day before so the tomatoes soak up the sousing liquor).

For the fondant potatoes:

Preheat the oven to 185C.

Using a 3cm cookie cutter, cut out rounds of potato.

Add all of the ingredients to an oven-proof dish.

Place in the oven for 35 minutes or until the potato is tender.

For the butternut squash:

Poach the butternut squash in a pan of salted water till tender.

For the lamb:

Preheat the oven to 185C.

Drizzle the rapeseed 
oil into a cold non-stick pan.

Place lamb in the pan skin side down.

Cook the lamb over a medium heat until the skin becomes golden brown and crispy.

Turn the lamb over and colour the other side.

Turn the lamb back on to its skin and place in oven for 8 minutes.

Remove the lamb from the oven and turn over.

Add the butter and rosemary and baste the lamb.

Allow it to rest for ten minutes before serving.

At the restaurant we serve this dish with wilted spinach and a roasted spring onion. These are optional but delicious extras.