John Jugum
Chef
Ingredients
- 4 lamb rumps (about 180–200g each, trimmed)
- 8 thin slices pancetta
- 4 garlic cloves, finely sliced
- 2 sprigs fresh rosemary (leaves only, chopped)
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp olive oil
- Salt & freshly ground black pepper
- 100 ml dry red wine (for deglazing)
- 100 ml lamb or beef stock
Method
1. In a small pan, heat 2 Tbsp olive oil. Gently sauté garlic until soft but not browned.
2. Remove from heat, stir in rosemary and parsley. Let cool slightly.
3. With a sharp knife, make a pocket or slit in each lamb rump, careful not to cut through. Stuff with garlic-pancetta mix. Secure with a kitchen string or toothpicks.
4. Heat the remaining oil in an ovenproof pan. Sear lamb rumps on all sides until golden.
5. Transfer pan to preheated oven and roast 12–15 minutes for medium-rare, 18 minutes for medium.
6. Remove the lamb and let it rest for 8–10 minutes.
7. Place the pan back on medium heat. Deglaze with red wine, scraping up browned bits.
8. Add stock and simmer for 4–5 minutes until slightly reduced. Strain if desired, season to taste.
9. Cut lamb on an angle and serve with sides such as roasted vegetables, potato gratin, or herbed chickpeas.
10. Garnish with some fresh herbs and enjoy it with a glass of wine.
Born in the bustling city of Auckland, New Zealand, John was raised amidst the vibrant flavours and aromas of Croatian cuisine. His father, a master of the kitchen, delighted in cooking for his family of six…
If you would like to learn more about John, see Expert: John Jugum.
