Slow Roast Connemara Hill Lamb Rump Roast Recipe by Neven Maguire for Simply Better

Slow Roast Connemara Hill Lamb Rump Roast Recipe with Crozier Blue Cheese & Mint Dressing

Neven Maguire created this Slow Roast Connemara Hill Lamb Rump Roast Recipe with Crozier Blue Cheese and Mint Dressing using Connemara Hill Fresh Irish Lamb Rump Roasts from the Simply Better Collection, sourced exclusively for Dunnes Stores.

The recipe features in the new edition of the Simply Better COOK with Neven Maguire Magazine, which is bursting with a range of Neven’s favourite lamb recipes that take advantage of the best ingredients from the award winning Simply Better collection.

Pick up a free copy at your nearest Dunnes Stores to check out the full range of recipes and share your recreations using the hashtag #COOKwithNeven.

Serves 4-6

Ingredients:

2 x Simply Better Connemara Hill Lamb Fresh Irish Lamb Rump Roasts
1 tsp Simply Better Cold Pressed Irish Rapeseed Oil
50g Simply Better Crozier Blue Cheese, crumbled
50g button mushrooms, thinly sliced
100g french green beans, trimmed
100g green baby salad leaves, such as baby spinach and rocket
8 cherry tomatoes, halved
50g toasted flaked almonds

Dressing
50g Simply Better Crozier Blue Cheese, crumbled
1 tsp Simply Better Spanish Orange Blossom Honey
2 tbsp Simply Better Sicilian DOP Val Di Mazara Extra Virgin Olive Oil
Simply Better Wild Atlantic Sea Salt with Organic Herbs
2 tbsp crème fraiche
1 tsp sherry vinegar
1 tsp fresh mint, chopped
Freshly ground black pepper

Method:

1. Preheat oven to 150°C (Gas Mark 2). Heat a teaspoon of rapeseed oil in a frying pan until hot and sear the outside of the lamb until golden brown.
2. Transfer to a roasting tray and place the sprig of rosemary on the surface. Cover with a lid or foil. Place on the middle shelf of the oven and cook for 90 minutes. Remove from the oven and rest for 10 minutes before carving.
3. Meanwhile, add the mushrooms to the pan you seared the lamb rump in. Season to taste and sauté on a medium to high heat for 2-3 minutes until cooked through and tender.
4. Blanch the green beans in a pan of boiling salted water for 3-4 minutes, until just tender. Drain and quickly refresh under cold running water. Drain and dry well on kitchen paper.
5. For the dressing, place the crème fraiche and honey in a small pan. Gently warm through, then remove from the heat and add the Crozier Blue cheese. Whisk until the cheese has melted into the crème fraiche, then whisk in the olive oil, vinegar and mint. Season to taste.
6. Place the salad leaves in a bowl and add tomatoes, crumbled blue cheese, cooked mushrooms and blanched green beans.
7. Carve the rested lamb rump into slices. Divide the salad between four plates and arrange the lamb slices on top, then drizzle over the warm dressing and scatter over the toasted almonds to serve.

Slow Roast Connemara Hill Lamb Rump Roast Recipe with Crozier Blue Cheese & Mint Dressing 1

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