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Lamb Rump with Wild Garlic Pesto

Lamb Rump with Wild Garlic Pesto

By Rosebud Preserves
30 mins cook



  • Charcoal BBQ with wood chips
  • Mixing bowl
  • Small saucepan
  • Fine sieve
  • Fine cheese greater
  • Blender
  • Non-stick frying pan
  • Heavy based cast iron pan
  • Sharp knife
  • Heat proof tongs

For the Lamb

  • 200g Lamb rump (bark removed)
  • 1 lemon zest
  • ½ Jar Rosebud Mint Jelly
  • For the Pesto
  • 100g Fresh mint
  • 20g Wild garlic
  • 100g Pine nuts, toasted
  • 65g Parmesan cheese, grated
  • 2tsp Cornish sea salt
  • 1 tsp Black pepper
  • 300ml Rapeseed or Extra Virgin Olive Oil

For the Salad

  • 12 Broad beans, podded
  • 3 Heritage tomatoes, roughly chopped (such as Kellogg, Purple Cherokee, Emerald Giant)
  • 1tsp Cornish sea salt
  • 1tsp Black peppercorn
  • 1 lemon juice
  • 3tsp Caper berries½ Jar Rosebud Mint Jelly
  • 1 Heritage tomato, thinly sliced (such as Old English Brandwine)
  • 100g Salad leaves (watercress or rocket)


For the Pesto

Half fill a small saucepan with water and bring to a rolling boil on a medium heat. While the water is coming to the boil, pick the mint and wild garlic leaves from the stalks and set aside a bowl of cold water.

Place the mint and wild garlic leaves into the boiling water and leave for 5 seconds. Sieve the leaves and place straight into cold water, follow this by instantly draining the leaves, squeeze any excess water from the leaves and set aside to dry until needed.

Place a non-stick frying pan on a low heat, add the pine nuts and keep them moving around the pan until they are toasted and golden brown.

Add the oil, garlic, mint and parmesan to your smoothie blender, blending until the mixture is smooth. Add the pine nuts, pulse a few times until the they are blitzed to your liking (we like or pesto to be hearty and rustic, so we try to avoid the blending the pine nuts into a powder). Season with salt and pepper and store in the fridge until needed.

For the Lamb

Light your BBQ around an hour before you would like to use it, it should be glowing amber. If you can, try adding birchwood to the BBQ, it adds a really great smoky flavour to the lamb.

Place a cast iron pan onto the BBQ to heat up.

Score the lamb fat making sure you go all the way through to the meat. This will allow the grease to escape and render away when cooking.

Season the lamb with plenty of salt and pepper, add to the pan, fat side down, and cook for 3 minutes, make sure you keep the meat moving to stop it from sticking to the pan.
Repeat this on all sides until all the meat is sealed. Place back on the fat side and cook for a further 2 minutes until dark and caramelised.

Place three layers of tin foil inside the pan, sitting the lamb on top, easing the contact heat. Cook for 7 minutes for then remove from the heat. Make sure you rest the meat for as long as you cooked it, giving the meat time to relax and allow the juices to redistribute and reabsorb.

Place the lamb onto the griddle of the BBQ for 1 minute, turning continuously. Placing the lamb on the griddle will give an extra depth of smoky flavour to the meat.

Wipe clean and place the pan onto the BBQ, return the lamb to the pan once ‘red-hot’, then add the lemon zest and ½ jar of Rosebud Mint Jelly. Please be careful at this stage, the Mint Jelly is likely to bubble and spit, so keep a bit of distance and use a pair of tongues to turn the lamb and glaze in the mint jelly.

For the Salad

Bring a small saucepan of water to the boil and set aside a bowl cold water. Pod the broad beans from their cases, add to boiling water and bring back to the boil and cook for 5 minutes. Drain the broad beans and place into cold water, after 20 seconds sieve the beans and leave to drain.

Place you roughly chopped tomatoes into a mixing bowl and season with salt and pepper. Add lemon juice, caper berries, broad beans and ½ jar of Rosebud Mint Jelly, mix all the ingredients and set aside until you’re ready to serve.

To Serve

Spread a generous tbsp of pesto onto the plate. Add slices of your heritage tomato then layer with dressed salad leaves and your mixture of tomatoes, caper berries and broad beans. Carve the glazed lamb and sit a few pieces on top, finish with a tsp of pesto on the lamb and decorate the plate with wild garlic flowers.

Serve with a cold glass of cider (we like both Thornbrough Cider and Ampleforth Abbey Cider).