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Lamb rump with thyme jus on a bed of root vegetables

This delicious meal will take as long as it takes to roast the veggies. Perfectly grilled lamb rump on a bed of roasted root vegetables and then drizzled with thyme jus, makes it look like you’ve spent hours slaving in the kitchen. Get the Preca sisters recipe here. 

Last updated on 18 March 2016, 5:40pm
Lamb rump with thyme jus on a bed of root vegetables

Serves 2

Ingredients 
  • 2 lamb rumps (around 200g each)
  • Dash olive oil
  • Onion, cut julienne 
  • Mashed garlic
  • Sprig of thyme
  • 200ml chicken stock
  • 50ml port wine
  • 50g brown sugar
  • Knob butter 


Roasted root vegetables
  • 2 large parsnips
  • 2 large carrots
  • 1 medium red onion
  • 4 cloves garlic, peeled and left whole
  • 2 tbsp extra-virgin olive oil, plus more for drizzling
  • 1 ½ tsp salt
  • Freshly ground black pepper


Method

1.Place a baking sheet in the oven and preheat to 200°C.

2.Cut all the vegetables into even pieces.

3.Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.

4.Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Spread the vegetables in a single layer to make sure they don’t steam while roasting.

5.Roast the vegetables until tender and golden brown, stirring occasionally, about 45 mins to 1 hour.

6.Season the lamb rumps, sprinkle with thyme, salt and pepper.

7.Preheat a grill pan with dash of oil and place the lamb rump 3 mins on each side until browned.

8.Meanwhile heat another pan add the onions, crushed garlic, thyme leaves and fry with a knob of butter and season 

9.When the onion changes colour add the brown sugar cook for a minute, add the port wine and reduce.

10.Add the chicken stock and let reduce again.

11.Taste for seasoning.

12.Put the roasted root vegetables on the plate, place the lamb on top and drizzle the thyme jus around the plate.

This recipe first appeared on Gourmet Today TV, aired on TVM on 4 March, 2016.

Want to try this delicious dish but don't want to do the cooking? The Preca sisters have put this on their specials menu for this week only at Palazzo Preca and The King's Own Band Club, both in Valletta. 

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