Mike Reid Roasted Lamb Rump with Pea Pod Jus
- Prep time 6Hr
- Cook time 1Hr
- Technique Roast
- Meat Lamb
- Cut Rump
- Serves 20
Roasted Australian lamb rump is served pink with smoked lamb belly, English peas, hung sheep’s yoghurt and a delicate pea pod jus. Finished with saltbush and crisp gem lettuce leaves, this elegant dish balances richness, freshness and light smokiness while showcasing premium Australian lamb and seasonal produce.
Ingredients
Lamb
- 20 lamb rumps (approx. 4.5 kg total)
- 2.2 kg lamb belly
English Peas and Pea Pod Jus
- 6 kg English peas (pod weight)
- 200 g shallots
- Water – as required
- Hung Sheep’s Yoghurt
- 3 kg sheep’s yoghurt
Garnish
- Saltbush – small amount
- 20 gem lettuce leaves
- 1 litre lamb jus
Method
Smoked Lamb Belly
- Lightly smoke the lamb belly until aromatic.
- Cook slowly until tender.
- Chill completely, then dice into small pieces for service.
Lamb Rump
- Season the lamb rumps evenly.
- Roast until pink in the centre.
- Rest well before slicing.
- English Peas and Pea Pod Jus
- Pod the peas and reserve the pods.
- Blanch the peas in salted boiling water, then refresh in iced water.
- Sweat the shallots until softened.
- Add the reserved pea pods and enough water to cover.
- Simmer gently for 30 minutes.
- Strain and reduce to create a clean, vegetal pea pod jus.
Hung Sheep’s Yoghurt
- Hang the sheep’s yoghurt overnight in muslin until thickened.
- Season lightly before serving.
To Serve
- Plate slices of roasted lamb rump with English peas and smoked lamb belly.
- Add spoonfuls of hung sheep’s yoghurt and finish with pea pod jus.
- Garnish with saltbush and gem lettuce leaves before serving.
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