Recipe of the Week: Pan-seared rump of lamb

Pan seared rump of lamb, parmentier potatoes, carrot puree and sugar snap peas.


1 rump of lamb

3 knobs of butter

100g cubed potatoes

3 vine tomatoes

2 carrots

1 pint of veg stock

Handful of sugar snap peas



Roast cubed potatoes for 35 minutes with two knobs of butter, thyme, salt and pepper.

Roughly chop carrots, boil in veg stock and leave to reduce, then blend.

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Pan-sear lamb rump in one knob of butter, until rare, then finish in oven until its medium/medium rare.

Blanch sugar snap peas in boiling water for two minutes, until soft, but still has a bite to it.

Put vine tomatoes underneath grill with salt and pepper.

Peter Buckingham is executive head chef at the Hilton Brighton Metropole