Rosemary & Pistachio Lamb, Garlic Potato & Baked Camembert Cauliflower…

By Simon  ,   

December 3, 2014

Roasted lamb rumps infused with rosemary & pistachio, gently resting on a bed of decadent creamy cauliflower cheese, simple garlic roasted baby new potatoes and a good helping of vibrant winter greens. Such simple cooking and a journey of epic-ness for your taste buds.

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 4 Generous


4 Lamb rumps

Olive oil

4 Sprig Fresh picked rosemary

4 Plump garlic

1 Handful Whole pistachios

20-30 Baby new potatoes

2 Heads of plump garlic

1 Handful Rock salt

Olive oil

1 Scattering Black peppercorns

2 Cauliflower

2 Camembert

100 ml Whole milk

100 Grams Ricotta cheese

1 Handful Plain flour

1 Heaped tbsp Butter

1 tsp English mustard

2 Handful Parmesan

Winter greens


The Marinade.

Remove excess fat from the lamb rumps and lightly score the skin.  In a bag, add a good amount of olive oil, crushed garlic, rosemary sprigs and freshly milled black pepper, add the rumps, seal the bag, giving the beautiful lamb a jolly good massage and leave to marinade for 4 hours or over night in the fridge.

Putting The Dish Together.

Preheat the oven to 180c.  In a large roasting tin, add olive oil and rock salt, add the washed & dried potatoes and the garlic heads with their tops severed, give it all a toss and place in the oven for 1 hour.  The lamb will be added to the potatoes & garlic after 30 minutes.

Prepare the cauliflower into large florets and steam for 5 minutes to soften.

In a saucepan, over a gentle heat melt the butter and combine with well seasoned flour.  Gradually add milk and whisk to a smooth consistency, add the ricotta cheese, mustard and combine to a silky light sauce.

Place the 2 Camembert in a large oven to table dish, scatter the florets of steamed cauliflower around and all over them, pour over the ricotta sauce, scatter with plenty of grated parmesan and season with black pepper.  Place in the oven above the roasting potatoes and bake for 30 minutes, until golden and bubbling.  At the same time lay the lamb rumps with all the marinade to roast on top of the roasting potatoes, these will take 25 minutes to crisp the skin and the lamb will be a beautiful pink colour inside. Remove the lamb 5 minutes before the potatoes and cauliflower to rest in loose foil.  This is the time to gently steam your chosen winter greens.

To serve.......   On warmed plates, place a good helping of the decadent bubbling cauliflower and cheesy sauce, gently place the sliced rump on top with all the beautiful rosemary and pistachio, serving with the roasted potato & garlic and a good helping of vibrant winter greens.  Simple, honest and totally delicious winter fare.  Enjoy.






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