Spiced Lamb Rump, Za’atar, Orange Blossom, Flatbread

Spiced Lamb Rump, Za'atar, Flatbread

Lamb rump is a fantastic cut which is becoming ever more popular. Here lamb rump is marinated in a spiced oil before being seared and roasted.

Za’atar and orange blossom spiced yogurt and homemade flatbreads are the perfect accompaniment.

Spiced Lamb Rump, Za’atar, Flatbread
Serves 4


For the Lamb: 4 Lamb Rumps (Trimmed), 4tbsp Olive Oil, 2 Garlic Cloves (Crushed), 2tsp Cumin Seeds, 1tsp Cayenne Pepper, 1tsp Turmeric, 2tsp Ground Coriander, 1tbsp Lemon Juice, 1tsp Sea Salt

For the Za’atar Yogurt: 125ml Natural Yogurt, 3tsp Za’atar, 2tsp Orange Blossom Water

For the Flatbreads: 125g Plain Flour, 125g Self Raising Flour, 1tsp Fine Sea Salt, 2tbsp Rapeseed Oil, 150ml Warm Water


1) Combine all of the ingredients for the lamb (excluding the lamb rump) in a shallow dish and mix well to combine. Add the lamb and coat well. Cover and chill for at least 2 hours.

2) Make the flatbreads by mixing the flours, salt and oil together in a large bowl or mixer. Gradually add the warm water whilst mixing until combined. Continue to mix/knead until a smooth dough is achieved. Wrap in cling film and allow to rest for 15 minutes.

3) Make the Za’atar yogurt by combining all of the ingredients in a small bowl – add the Za’atar and orange blossom water to taste.

4) Divide the dough into 8 equal portions and roll out until thin. Store the flatbreads between sheets of cling film until ready to use.

5) Pre heat the oven to 200c. Place a large frying pan over a high heat. Sear the lamp rumps for 2 minutes on all sides until well seared. Transfer to the oven and cook for a further 10-15 minutes until cooked to your liking. Remove and allow to rest for at least 10 minutes.

6) Meanwhile, cook the flatbreads in a large non-stick pan over a high heat for around 2 minutes each side. Keep warm until ready to serve.

7) Slice the lamb rump and serve with the Za’atar yogurt and flatbreads.



Beef Beaujolais

Beef Beaujolais

A very comforting weekend supper – Beef Beaujolais was a firm favourite whilst growing up and brings back fond memories of winter suppers in front of the fire!

This super easy stew can be made in advance and reheated for a quick meal – I use rump steak if in a hurry but its even better if you can take your time and slow cook a braising cut of beef.

Best served with buttery mashed potatoes.

Beef Beaujolais
Serves 4

3 Onions, Sliced
1kg Diced Rump Steak
2tbsp Corn Flour
50g Unsalted Butter
5 Rashers Smoked Bacon, Diced
200g Mushrooms, Sliced
2 Garlic Cloves, Crushed
1 Bouquet Garni (Thyme, Parsley and Bay)
1 Bottle (750ml) Beaujolais


1) Pre heat the oven to 180C. Place a large casserole over a medium heat and add the butter. Coat the meat in the flour and brown well in batches, set aside. Add the onions and bacon and cook for around 10 minutes until they begin to colour. Add the mushrooms and garlic and continue to cook for 5 minutes.

2) Add the Bouquet Garni and the browned meat to the casserole. Turn up the heat and add the bottle of Beaujolais. Bring to a simmer and cover. Transfer to the oven and cook for 2 hours, stirring occasionally.

3) Once cooked, remove from the oven and allow to stand for 10 minutes before serving. Alternatively allow to cool and transfer to the fridge until ready to reheat.


Rump Steak Burgers

Rump Steak Burgers
A great beef burger is a thing of beauty – yet it is very difficult to get right. There are countless burger blends which all promise to make the best burger. For the sake of simplicity and cost it is all too easy to dispense with these blends and use standard ground or minced beef.

However, using pure minced beef rump makes a truly delicious burger and is incredibly simple – requiring no weighing and blending of different minced cuts. Not only does rump have great depth of flavour, it contains the perfect fat content to make your burgers super juicy. Ask your butcher to mince whole cuts of untrimmed rump (including the back fat) and the results will impress.

Rump Steak Burgers
Serves 4-6

1kg Minced Rump
Sea Salt
Freshly Ground Black Pepper
Olive Oil


1) Pat the meat out on a large chopping board. Season generously with sea salt (to taste). Gently fold the minced rump to incorporate the salt, being careful not to over handle or compress.

2) Shape the mince into large burgers, around 6-8oz in weight – don’t press the burger into shape as this will destroy its texture.

3) Heat a large frying pan over a high heat. Add a good splash of olive oil and cook the burgers for around 5 minutes each side or until cooked to your liking.