Tidy Kitchen’s Lamb Rump with root vegetable mash, and cheesy leeks

Developed by The Tidy Kitchen Co.

Serves 4
Approx prep time: 45 minutes
Cooking time: 35 – 40 minutes


Root veg mash:
1 x small swede
1 x carrot
1 sweet potato
½ tsp salt
2 x lamb rump
Fresh ground black pepper
Salt to season
½ tsp Dijon mustard

Cheesy leeks:
1tsp butter
½ tbsp vegetable oil
1 tbsp plain flour
1 x leek
100g of cheese (Hafod, Red Leicester)
200ml milk
½ tsp Dijon mustard

2 slices of sourdough
Small bunch of parsley
1 garlic clove
1 tsp lemon zest
Small bunch of mint
2 tbsps olive oil


Pre-heat oven to 190°C (fan assisted) / 200°C (non-fan).

Bring lamb rump to room temp, season with salt and pepper

Cut up root veg into equal pieces and cook in pan of salted water for 20-25 minutes until soft. When you can slide a knife in easily, they’re cooked. Drain and mash roughly adding salt to taste

Crumb – whizz sourdough in a blender until crumbed, grate in zest of lemon, garlic, chopped parsley and mint combine with 2 tbsp olive oil

Cheesy leeks – sweat leeks in butter and oil until soft but not brown. Add flour and stir in milk bit by bit to avoid lumps

Stir in mustard and add cheese. Melt and stir until thickened

Cook lamb fat side down over a medium heat until rendered and browned but not burnt. Brown on each side and then use a pastry brush to brush Dijon onto the top of the lamb. Press crumb onto the top and transfer to a heated oven for 12-15 minutes.

Take lamb out of oven and let rest for 20 minutes before slicing

Serving suggestion: serve with heated root mash, and warmed cheesy leeks and carrots

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