Sometimes referred to as mini roasts, lamb rumps are extremely versatile and work well with marinades or sliced in a number of dishes such as pasta and salads. Swap your weekly steak for lamb with rosemary cauliflower mash – it’s bursting with incredible flavour and healthy too!
1.Preheat the oven to 190°C gas mark 5.
2.Trim off any excess fat on the lamb and score the top with a sharp knife. Season with salt and pepper and sprinkle over the rosemary.
3.Heat a pan with the 1 tablespoon of oil or butter and cook the lamb fat side down for 4 minutes, turning it over every minute until browned. Pop it in the oven for 15 minutes then leave it to rest for 5 minutes.
4.Cook the cauliflower in a pan of boiling water for 7–10 minutes, until it is cooked through. Drain.
5.Meanwhile, heat the oil or butter in a frying pan and throw in the onion. Sauté for 3 minutes then throw in the garlic, a big pinch of salt and the rosemary.
6.Cook for another 3 minutes then leave to cool slightly.
7.Mash the onion mix with the cauliflower, scraping out all the spices and oil from the pan.
8.Serve the mash and lamb together with a drizzle of olive oil, salt and pepper and a pinch of chilli flakes to serve.