Lamb Rump Recipe

Create one of our favourite dishes from the HostCo menu at home! A crowd pleaser with vibrant colours coming from the pea puree and ratatouille that truly pop on your plate. We typically serve it as a main course at our events but you can serve it as an entree by simply decreasing the portion size. 

Lamb Rump with Pea Puree and Ratatouille

Lamb Rump, pea puree, ratatouille, foyot

Serves Four, Gluten Free


4 Lamb Rump

1 Clove Garlic, crushed

1/4 Bunch Thyme (optional)

Pea Puree

500gm Peas

2 Brown Onions, chopped

100gm Cold Butter, cubed

200ml Cream


1 Red Capiscum

1 Eggplant (Aubergine)

1 Zucchini

2Tbsp Tomato Paste

250gm Crushed Tomato

1/4 Bunch Basil

1tsp Cumin

1tsp Turmeric


3 Egg Yolks

1Tbsp Lemon Juice

150gm Butter

40ml Jus



Lamb Rump

  1. Heavily season the meat with salt and pepper, and pat the skin dry with paper towels.
  2. Starting from a cold pan, Render the fat off the lamb. Starting skin side down, on a gentle heat, wait until the thick layer of fat has melted away, and the skin has a nice golden-brown colour. Chef tip: Depending on how much fat is in the rump it roughly takes 8-12 mins, patience is key don’t rush this step.
  3. Once the skin has the desired colour. Turn the heat up high, and seal start sealing the other sides to a rich brown colour. Chef tip: Dark brown colour promotes more robust roasting flavour to your meats.
  4. Add a crushed clove of garlic and thyme to the pan, and introduce a small knob of butter, baste the meat with the oil from the pan, and with the skin side facing up, cook the lamb with the desired doneness.

Pea Puree

  1. Sauté onions lightly so they don't brown. Add in a splash of water and the cream, then add the peas. Turn the heat on the highest setting, continually stir until a hard boil. Then turn the heat off. The residual heat will be enough to cook the peas. Chef tip: In general chlorophyll is what gives ingredients it’s ‘green’ appearance. This usually breaks down with high temperature. So generally green ingredients are treated with no to minimum amount of heat to preserve it’s pigments.
  2. Place the contains of the pot into a food processor, then with the highest setting continue to blitz while adding the cold cubed butter to cool the mix down. Once happy with the consistency, adjust the seasoning, then transfer into an ice bath to finish. Chef tip: Using an ice bath to quickly cool the puree will help you retain the vibrant green colour of the peas. 


  1. Dice capsicum, eggplant and zucchini in similar sizes.
  2. Saute capsicum first, then add eggplant then zucchini last.
  3. Add the powdered spices, allow to toast slightly, then add tomato paste, lastly add the crushed tomatoes.
  4. Turn the heat up to the highest setting and reduce crushed tomatoes. It should resemble a jam consistency.
  5. Turn the heat off and add the chopped basil and adjust seasoning.


  1. Melt butter and strain the milk solids from the bottom, only keeping the rich yellow liquid on top. Chef tip: the rich yellow liquid is called “clarified butter”. As the name suggests its butter that’s been cleared off its milk solids, leaving pure butter fat. This makes for more stable products, as there is no dairy that can curdle.
  2. Put lemon juice and yolks in a bowl and whisk over simmering water. Continually whisk until yolk almost doubles in volume and has a thicker or ”sabayon” consistency. Chef tip: Sabayon or ribbon stage refers to whipping and cooking the eggs in the bain-marie. To check if the yolks are cooked, lift the whisk, and try to draw a figure 8 into the mix, if it holds enough for you to see the figure 8, this means the yolk is cooked.
  3. To finish the sauce foyot, add the Jus into the hollandaise emulsion. Chef tip: Making Jus is quite a lengthy process to do at home, ready made demi glaze are available in most grocery stores.



Show off the meat! The focus of plating this dish is highlighting the ‘piece de resistance’, nothing too complicated with the other components keeping simple.

  1. Start with a straight swoosh of the pea puree, keeping in mind to have a decent tablespoon  worth on the plate. Visually the green emphasizes the pink meat so more the better.
  2. Using the swoosh as the midline, place a generous amount of the ratatouille on the bottom right side of the plate.
  3. After carving the lamb, rubbing oil on the meat’s surface will prevent it from drying out, but can also allude to your guests how perfectly you’ve cooked it.
  4. Finish off with a dash of foyot on the side of the plate, without covering the meat.

Note:  We have used a smooth pea puree, however to keep with the simple theme of the plate, mashed green peas are an excellent substitute.

Lamb Rump Illustration