Gordon Ramsay helps you to prepare this chic summer dish, great served with seasonal vegetables
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Choose the right cuts
Rumps of lamb are tender and full of flavour. They are found between the top of the loin, or saddle, and the leg. They’re a chef’s favourite, like rib-eye steaks, but you may well have to ask a good butcher to cut them specially.
Make extra garlic confit
Use double the ingredients for the garlic confit and store the remainder in the fridge, covered in a layer of olive oil. Can be made up to 10 days ahead and used when you want garlic in a hurry.
Season the right way
For robust meats like lamb, use rock salt and make sure that you rub plenty into the meat. Try to be generous as much of the salt will disappear into the pan as you cook the meat.