Spiced Lamb Rump with Carrot & Ginger Puree, Crispy Kale, Cauliflower & Pearl Barley

This spiced lamb rump dish is all about the spices. We’re going to take all the wonderful flavours of Indian cuisine and we’re going to pack them tightly into a more traditionally English meal.

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Introduction

Spices are a really wonderful thing. One with far more versatility than we sometimes realise.

As they so frequently are on this website, spices can be used as the base of all manner of different curries and stews. They can be used to enliven sauces and to marinade meats.

Beyond the world of curries, spices can bring depth and fire to all kinds of different food. They can sweeten the smoky flavours of a barbecue and balance a dish served with fruit.

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I use spices mostly in curries. This probably won’t come as a surprise to anyone who’s checked out the rest of my website!

But I do try to use spices elsewhere. And I’m talking about more than just using them in the marinades for the chicken I’m going to throw into a curry anyway!

That’s what this dish is all about. It’s about using a whole host of different spices in a much more traditionally cooked dish.

Spiced Lamb Rump with Carrot Ginger Puree Crispy Kale Cauliflower Pearl Barley

About the dish

This dish is all about combining those beautiful spices with a more traditional approach to cookery. At least, a more traditionally English approach.

As such, we’ll be using a whole host of very spice-friendly ingredients, all of which happen to be good old fashioned roasting favourites as well!

Lamb lends itself so wonderfully to curries and to roasts that it’s a natural choice for a dish of this nature. We’re not going to braise it, like we most commonly see spiced lamb. Instead, we’re going to simply fry it with a couple of gentle spices and a little sugar.

The carrots will be simmered gently until soft and blended with a little butter, some salt and some honey. We’ll also fry off some powdered ginger in oil and add that to the mix.

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We’ll quick pickle some cauliflower and we’ll trim the rest into mini-steaks, which we’ll fry with a few scattered cumin seeds.

We’ll also make a sauce with stock and star anise, some crispy kale and a beautiful herb oil out of coriander.

Oh, and we’ll make some crispy pearl barley as well.

The whole thing comes together beautifully. A whole host of wonderful spices and beautiful flavours, all wrapped perfectly around a wonderfully warming lamb dish.

Spiced Lamb Rump with Carrot Ginger Puree Crispy Kale Cauliflower Pearl Barley

A Quick Guide | Spiced Lamb Rump with Carrot & Ginger Puree, Crispy Kale, Cauliflower & Pearl Barley

I started with two big lamb rump steaks, so the first thing for me to do was to cut them down to size. Not small, bitesize pieces, but smaller, more manageable pieces of meat.

To go alongside that, a plate containing the rub – a mix of salt, sugar and coriander powder. But don’t add it to the meat yet.

Next up, we’ll make our sauce, reducing lamb or chicken stock down gently with some star anise. Once it’s suitably well reduced, we’ll throw in a little butter and take it off the heat, then stir to combine, check the seasoning and wait to serve.

While the sauce is reducing, we’ll get our cauliflower ready. Starting with the stalk.

We’ll trim the rough edges around the stalk, then slice the innards into small disks, which we’ll simmer in a mix of vinegar, mustard seeds, fennel seeds and sugar. And a splash of water.

We will also slice off some cauliflower steaks and fry them in some oil on a low temperature for a few minutes, until they begin to brown. Once they’re suitably brown, we’ll throw in some garlic and some cumin for the last minute or so of the cook.

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We’ll then cook them in the oven for 10 minutes or so once we’re ready to plate everything up.

We’ll simmer the kale for a couple of minutes before patting it dry and dusting it with salt and a sprinkle of oil, then baking it until crisp.

Finally, we’ll simmer the pearl barley for about 30 minutes with a tiny splash of lemon juice, then we’ll drain it off, fry it in some oil with some salt and we’re ready.

Once everything else is nearly there, we’ll start frying the lamb, cooking for three minutes on one side before dipping that side into the spice mix and cooking for a further minute. Any longer and the sugar will burn.

Then we’ll repeat on the other side and we’ll plate everything up, garnishing with coriander and coriander oil.

How to make herb oil | Herb Oil Recipe

Herb oil is one of those cool things you see on plates of food in restaurants and you never quite how they’ve done it. It also brings a lot of extra flavour and genuinely does look beautiful.

And despite the apparent complexity of most recipes online, it’s also really, really easy to make. That’s why I’m including the whole herb oil recipe in this how to make herb oil section.

You basically have to add 100g coriander to a boiling pan for just 30 seconds, then plunge it into cold water to stop the cooking process. This helps it retain its colour.

Then you blend it in oil, allow it to sit for a while, strain it out and boom! You’re there.

And that’s how to make herb oil!

Spiced Lamb Rump with Carrot Ginger Puree Crispy Kale Cauliflower Pearl Barley

A few final things to remember

  • The coriander oil adds a nice visual touch, but it isn’t a vital component of the dish. Nor is the fresh coriander. Both do contribute flavour and freshness, but you can decide for yourself if you want to make use of them.
  • I won’t say the same of the pearl barley, which forms the carbohydrate of the dish. But I will say you could skip the frying of the pearl barley and serve it as the soft grain we more commonly know it to be.
  • You could add some cream to the puree as well. I had none, but it would help to smooth it, as would passing it through a sieve.

Similar Recipes & Useful Sides

Delicious Thai Yellow Curry – A fantastic curry that takes the fresh, vibrant flavours of Thailand and adds to them the complex flavours of dry spices and earthy turmeric.

Authentic Thai Green Curry – Need I say more? The classic Thai dish that we all know and love. A perfect, vibrant curry with beautiful green chillies and fresh herbs.

Thai Chicken Massaman Curry – An amazing Mughal dish that perfectly merges Thailand’s incredible, fresh, beautiful flavours with the most decadent richness and spiciness of India at its most indulgent.



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Spiced Lamb Rump with Carrot & Ginger Puree, Crispy Kale, Cauliflower & Pearl Barley

This spiced lamb rump dish is all about spice. We're going to combine the wonderful flavours of Indian cuisine with the English cooking style
Course Dinner, main, Main Course
Cuisine English, Indian
Servings 2

Ingredients
  

Cauliflower

  • 1 Cauliflower
  • 3 tbsp Vinegar
  • 2 tbsp Caster Sugar
  • 2 tsp Fennel Seeds
  • 2 tsp Mustard Seeds
  • 1 tsp Cumin Seeds

Pearl Barley

  • 1/2 cup Pearl Barley
  • 1 splash Lemon Juice
  • Salt

Coriander / Herb Oil

  • 100 g Fresh Coriander
  • 1/2 cup Neutral Oil
  • Salt

Sauce

  • 500 ml Lamb or Chicken Stock
  • 3 Star Anise
  • 1 knob Butter

Lamb

  • 400 g Lamb Rump (or two steaks)
  • 1 tsp Salt
  • 2 tsp Caster Sugar
  • 3 tsp Coriander Power

Kale

  • 1 cup Kale
  • Oil
  • Salt

Carrot Puree

  • 4 lrg Carrots
  • 1 knob Butter
  • 1 tsp Ginger
  • Salt
  • Honey

Instructions
 

Make the Sauce

  • Reduce the stock gradually over an hour or two, gently bringing it down to a fairly thick sauce, enough for two. Maintain at a warm temperature, ready to serve, and finish by stirring in a little butter and removing from the heat.

Puree

  • Peel and trim the carrots, then chop them up and simmer them for 30 minutes or until totally soft. Drain the water and add the carrots to a blender with some salt and some honey, maybe a tbsp. Taste to check.
  • Add a knob of butter to a pan and bring to heat, then add the ginger powder and fry off for a minute or two on medium temperature, then pour into the blender with the carrots, then blend everything together, adding cream if desired/required, and set aside to bring back to heat when ready.

Pickled Cauliflower

  • Cut the stalk off the cauliflower, then trim the tough exterior, leaving you with a stubby, cylinder of fresh, crunchy cauliflower.
  • Slice that into neat, tidy, bitesize disks and simmer in a pan with a little water, vinegar, mustard seeds, fennel seeds and sugar. Just for 3 – 4 minutes, until cooked through.

Cauliflower

  • Find 4 large florets of cauliflower that you can trim into mini-steaks. In a medium, oiled pan, fry them until browned all over, then for a minute or two more with some extra oil and cumin seeds.
  • When ready to cook, transfer them to an oven at 180c for about 10 minutes and serve.

Kale

  • Simmer the kale for a few minutes until softened, then pat dry and transfer to an ovenproof dish with some oil and salt. Bake for roughly 10 minutes or until crisp.

Pearl Barley

  • Simmer 1/2 cup pearl barley in a mixture of water and a splash of lemon juice for about half an hour or until the grains soften enough to eat.
  • Transfer them to a well oiled pan on medium high heat and cook for a couple of minutes or until crispy.

Lamb

  • Set aside a bowl with the coriander powder, caster sugar and salt, then trim the lamb into suitably sized pieces and pat it dry.
  • In a medium hot pan with a little oil, fry the lamb on one side for three minutes, then rub that side with spices and fry for a further minute. Any longer and the sugar will burn.
  • Flip the lamb over and do the same on the other side, frying for 3 minutes, rubbing with spices, then frying for another minute.

Serve

  • Rest the lamb for 3 – 4 minutes while you bring everything else back to temperature and serve.
Keyword carrot and ginger, carrot puree, crispy kale, lamb rump, pearl barley, spiced lamb, spiced lamb rump

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