Tom Kerridge's Lamb Rump with Mint Salsa and Courgette Fritters
This is a lighter way to enjoy a classic flavour combo. You could serve the lamb and mint salsa with your choice of vegetables on the side, but give these fritters a go. It's Tom's favourite way to cook, and eat, courgettes.
Ingredients
Mint Salsa:
Courgette fritters:
Method
- Preheat the oven to 180C fan.
- Trim any excess fat or sinew from the lamb rumps, leaving a thin layer of fat on one side. Score the fat with a sharp knife and sprinkle both sides of each rump with salt and pepper. Leave to come up to room temperature.
- Place a large non-stick frying pan over a medium heat, add a splash of olive oil and, once the oil is hot, put the lamb rumps into the pan, fat side down. Let the fat render slowly from the lamb, cooking for 6-8 minutes until the fat is golden brown and crispy. Flip the lamb rumps over and cook for another 2-3 minutes then brown the edges as well. Transfer the lamb to an oven tray and cook in the oven for a further 5-8 minutes, depending on thickness, to finish cooking.
- Meanwhile, make the mint salsa. Place all the chopped herbs into a bowl and add the garlic, mustard, capers, white balsamic vinegar, sherry vinegar and lemon zest then mix well. Add the extra virgin olive oil, season with salt and pepper and mix again. Set aside.
- Now make the courgette fritters. For the batter, place the cornflour and self-raising flour into a large bowl, add the cold sparkling water, ice and a generous pinch of salt then whisk until smooth.
- To cook the fritters, heat around 5cm of light olive oil in a large deep sauté pan to 180C. Put the courgette matchsticks into the bowl of batter and mix well so they are evenly coated. Then take a large spoonful of the battered courgettes and carefully lower them into the hot oil, cooking for 2-3 minutes or until golden and crispy all over. Remove the fries from the oil and lay on a wire rack set over an oven tray. Place this into a low oven to keep warm while you continue to cook the rest, a spoonful at a time.
- When the lamb is ready, remove it from the oven, reheat the frying pan over a low heat and transfer the lamb back to the pan with some butter and lemon juice. Baste the lamb by spooning the hot lemon and butter over it, then remove from the heat and set aside to rest in a warm place for 5-10 minutes.
Rate this recipe
Overall Rating:
4.00
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