Kenny Tutt's Lamb Rump with Whipped Feta & Grilled Courgette
This lamb rump recipe by Kenny Tutt is all about simple, fresh flavours and quality ingredients. Lamb steaks are beautiful cooked to a blushing medium rare, but you can cook them to your preferred doneness using the temperatures below.
We are so lucky in the UK to have such quality lamb. As a treat, buy the best you can and always ask your butcher to take the rumps directly off the chump.
Lamb was a bit of a nemesis of mine on MasterChef before the days of cooking to temperature and leaving things to chance. It is very easy to both overcook or undercook lamb on the quest for perfect blush pink meat.
Served with light whipped feta and pan-roasted courgette this makes for a simple but impressive meal.
How to cook lamb rump steaks
The best way to cook perfect rare, medium or well done lamb rump steaks is to use an instant-read meat thermometer like the Thermapen. Cooking to temperature, not time, will ensure you get the colour and texture you're after. Cook your lamb to the following temperatures:
Rare lamb: 52°C
Medium lamb: 60°C
Well done lamb: 71°C