For a romantic meal why not serve lamb rump steaks with red wine jus and celeriac puree? Everything can be made in advance and reheated, meaning you only need to reheat and cook the lamb steaks on the night. Effortless!
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- A romantic night in
- A New Year’s Eve Dinner Menu for Two
- What you’ll need for this lamb rump steaks recipe
- How to make red wine jus
- How to make celeriac puree
- What cut is lamb rump steak?
- How to cook lamb rump steaks
- What other lamb steak cuts are there?
- What wine goes well with lamb?
- A note on garnishes and plating
- Lamb Rump Steaks with Red Wine Jus & Celeriac Puree
- Pin this lamb rump steak recipe for later
- Other lamb recipes you might like
A romantic night in
When I was around twelve or thirteen, I began to develop an interest in cooking. I used to host ‘dinner parties’ for my mother and brother, setting the dining room table up with the fine china and cutlery, devising three-course menus (elegantly written out on decorated paper) and pretending I was running a restaurant. No one was allowed to help. Even at that age, I was micro-managing the kitchen.
I wanted to open a restaurant or cafe when I grew up. I even drew out the floor plans on graph paper once. Who knows, maybe a restaurant or cafe is in my future yet.
This love of menu planning, cooking and sharing food with loved ones has never left me. I still enjoy creating three or four-course dinners and pottering about the kitchen spending the whole day prepping.Â
Earlier this year, I prepared a four-course feast for my boyfriend. The thing is, I wanted to make it look effortless. I didn’t want to be spending all evening rushing about getting stressed over hot hobs, so I created a menu that could be prepared in advance and reheated.
This meant that all I had to do after the bottle of wine was opened to air, was to reheat the sides and sear some lamb rump steaks. Three minutes of cooking on each side. That’s it.
A romantic night in.
This is what I did…
A New Year’s Eve Dinner Menu for Two
griddled lamb rump steaks
celeriac puree
red wine jus
carrot and celeriac to garnish (optional)
What you’ll need for this lamb rump steaks recipe
For the lamb steaks:
- Lamb rump steaks – from your local butchers. Choose native, local, Shetland hill-bred lamb with low food miles.
- Scottish rapeseed oil – for searing the lamb rump steaks.
- Shetland sea salt and black pepper – to taste.
For the red wine jus:
- Scottish rapeseed oil – to saute the shallots and garlic.
- Shallots – for flavour.
- Garlic – because all the best recipes include garlic, even date night ones.
- Port – this gives the red wine jus a delicious richness.
- Red wine – use a bold, dry red wine such as Cabernet Sauvignon, Côtes du Rhône or Zinfandel.
- Fresh rosemary – for flavour.
- Bay leaves – to flavour the jus.
- Lamb stock – homemade lamb stock makes for the best flavour.
- Sugar – just a pinch, to offset the bitterness of the wine.
- Butter – from your local dairy, just a bit gives a glossy smoothness to the sauce.
For the celeriac puree:
- Celeriac – this knobbly, odd-shaped celeriac has a subtle, celery-like flavour with nutty overtones.
- Butter – for cooking the celeriac.
- Full-fat milk – for cooking.
- Salt & pepper – to taste.
- Cayenne – just a pinch, for flavour.
- Lemon juice – for flavour.
- Double cream – gives the puree a delicious creamy texture.
How to make red wine jus
- Add the olive oil to a saute pan and gently cook the shallots and garlic for 10 minutes.
- Measure in the port and wine and add the rosemary and bay leaves and simmer until reduced by half.
- Add the lamb stock and simmer again until reduced by half.
- Strain out the herbs.
- Return the jus to a clean pan and bring to a boil.
- Add butter and a pinch of sugar. Season to taste. Cover and refrigerate until needed.
How to make celeriac puree
- Peel your celeriac and cut it into 1 cm pieces.
- Heat butter in a small pan and gently cook the celeriac, covered, for five minutes.
- Add the milk and season with salt and pepper. Cook, covered, for 10 minutes over medium heat.
- Remove the celeriac from the pan with a slotted spoon and place it into a food processor or blender.
- Puree, adding the lemon juice and enough double cream to form a soft puree.
- Push through a sieve to remove any remaining lumps, transfer to a clean bowl, cover and refrigerate until needed.
What cut is lamb rump steak?
Lamb rump steaks come from the back of the lamb where the top of the loin meets the leg. It is a lean, tender cut of meat full of flavour, which means you don’t need to add any strong sauces or flavours.
How to cook lamb rump steaks
Lamb rump steaks are delicious pan-fried whole. They only need 3 minutes on each side for medium-rare or 4 for well-done. Brush the lamb steaks with a little oil (one teaspoonful per steak is sufficient) and season with salt and pepper and cook on a hot, preheated griddle plate.
What other lamb steak cuts are there?
Lamb steaks can be cut from the leg, loin or shoulder.Â
What wine goes well with lamb?
A note on garnishes and plating
I enjoy creating meals with whatever vegetable produce arrives in my organic veg box. The week I made this recipe featured celeriac and dirty, misshapen carrots. So that’s what I used in this recipe.
To make the celeriac cubes, cut your celeriac into 2 cm cubes and simmer for 5 minutes or so until they are tender but still retain their shape. Drain and cool.
To make the carrot garnish, peel your small carrots leaving the top and root on. Simmer whole until tender and allow to cool.
When it comes time to plate up your meal, simply melt a little butter on a griddle plate or pan and colour the sides of the cooked celeriac cubes. Cut the cooked carrots in half lengthwise and grill, cut side down, until heated through.
Also, when it comes to decorating your dish with a swirl of red wine jus, it’s easier to start with the jus and then add the rest of the meal, including your perfectly griddled lamb rump steaks, to the plate.Â
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Lamb Rump Steaks with Red Wine Jus & Celeriac Puree
Ingredients
for the lamb rump steaks
- 2-3 lamb rump steaks
- 2-3 tsp olive oil
- Shetland sea salt
- freshly ground black pepper
for the red wine jus
- 1 tbsp olive oil
- 2 shallots cut into 8ths
- 1 garlic clove halved
- 125 ml port
- 125 ml red wine
- 1 sprig fresh rosemary
- 2 bay leaves
- 500 ml lamb stock
- caster sugar
- 1 tbsp butter
for the celeriac puree
- 250 grams celeriac cut into small dice
- 1 tbsp butter
- 125 ml full fat milk
- Shetland sea salt
- freshly ground black pepper
- 1 pinch cayenne pepper
- 1/2 tsp lemon juice
- 1-2 tbsp double cream
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Equipment
InstructionsÂ
- First, take your lamb rump steaks out of the fridge and bring to room temperature while you get on with the red wine jus and celeriac.
to make the red wine jus
- Heat the olive oil in a saute pan over medium-low heat. Saute the shallots and garlic for 10 minutes.
- Measure in the port and wine. Add the fresh rosemary and bay leaves and simmer until reduced by half.
- Add the lamb stock and simmer until reduced by half again.
- Strain out the vegetables and herbs, reserving the liquid.
- Return the jus to a clean pan and bring to a simmer. Stir in the butter and add a pinch of sugar. Season to taste.
for the celeriac puree
- Peel the celeriac and cut into 1 cm small pieces.
- Heat the butter in a small pan and saute the celeriac for five minutes, with the lid on.
- Add the milk and season with salt and pepper. Cook for 10 minutes over medium heat with the lid on.
- Transfer the cooked celeriac to a food processor or blender, leaving any excess liquid in the pot.
- Blend until pureed, adding a little cayenne and enough double cream to reach the desired consistency. Stir in lemon juice.
- Push the celeriac puree through a fine mesh sieve to remove any remaining lumps. Transfer to a clean bowl and refrigerate, covered, until needed.
to cook the lamb rump steaks
- Drizzle the olive oil over the lamb rump steaks and season with salt and pepper.
- Preheat your griddle pan to high and cook the steaks on each side for 3 minutes for medium-rare or 4 minutes for well-done. Leave to rest while you plate up the rest of the dish.
Notes
Nutrition
Pin this lamb rump steak recipe for later
Caribbean Street Food – St. Kitts
Hi
I have just cooked this and wanted to share the feedback I received from my husband. We have been together for 17 years.
“Best meal you have ever cooked”
“High end restaurant quality”
“Amazing”
Absolutely lovely recipe. Do it!
Thanks for sharing, this looks a lovely dinner, hope you have a great Christmas 🙂
This is so amazing! Everyone at my house will be impressed!
My family loves lamb, and this looks incredible! I might just have to make this for Christmas dinner!
What a stunning meal. This really would be perfect for new Year’s Eve.
This looks so delicious and tasty! I can’t wait to give this a try! My family is going to love this!