Rump of salt marsh lamb with sea herbs and anchovy and caper sauce
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
- Dietary
- Nut-free
Lamb reared on salt marshes has a unique flavour much celebrated by chefs. Here it’s served with a delicious anchovy and caper sauce and delicate sea herbs.
Ingredients
For the potatoes
- 1 large Maris piper potato, peeled and thinly sliced
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 100ml/3½fl oz lamb stock
- pinch salt
For the lamb
For the sauce
- 25g/1oz unsalted butter
- 3 anchovy fillets, chopped
- 25g/1oz plain flour
- 500ml/18fl oz lamb stock/resting juices
- 50ml/2fl oz double cream
- 2 tbsp capers, plus brine
- 1 tbsp chopped parsley
- salt and freshly ground black pepper
To serve
- 50g/1¾oz unsalted butter
- assorted sea herbs, such as sea beet, samphire and sea aster
- salt and freshly ground black pepper
Method
To make the potatoes, preheat the oven to 180C/160C Fan/Gas 4. Line a blini pan with baking paper then arrange the potato slices in slightly overlapping circles on top.
Top with the shallots and garlic and season with salt, then cover with the lamb stock.
Place in the oven for around 30 minutes or until soft. Keep warm.
To make the lamb, season the lamb rump generously all over. Add the olive oil to an ovenproof pan on a high heat, then sear the lamb on all sides.
Place in the oven for around 15 minutes for pink/medium rare. Use a meat thermometer to check that the centre has reached 55C.
Add the garlic, rosemary and butter to the pan and baste. Allow to rest.
To make the sauce, add the butter and anchovies to a pan on a medium heat and melt the butter until nut brown.
Whisk in the flour and cook out for a few minutes before whisking in the stock and any resting juices from the lamb.
Add the cream, capers and parsley and some of the caper brine. Taste and season, then keep warm.
To make the garnish, melt the butter in a small pan over a medium heat and fry the sea herbs with some seasoning.
To serve, slice the lamb into three pieces. Transfer the cooked potatoes to a serving dish, removing the baking paper when you do so, and lay the lamb on top. Add the sea greens and spoon over the caper sauce.
