Chargrilled Rump of Lamb with Garlic and Spinach Sauce

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Char Grilled Rump of Lamb with Garlic and Spinach SauceStart the week off with this hearty recipe for chargrilled rump of lamb with garlic and spinach sauce. They say the best meals are the ones prepared with love, so invite some friends over and let them enjoy this delicious dish with you. 

Serves 4

Cooking time: 50 mins

What You’ll Need: 

  • 4 x 175–200g rumps of lamb, fat trimmed off
  • 2 tablespoons vegetable oil

For the first marinade:

  • 1 tablespoon Ginger and Garlic Paste
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chilli powder
  • juice of 1/2 lemon

For the second marinade:

  • 24g Greek yoghurt
  • 1/2 teaspoon salt
  • a pinch of sugar
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon Garam Masala

For the sauce:

  • 1kg young spinach leaves
  • 4 tablespoons ghee or vegetable oil
  • 1 teaspoon cumin seeds
  • 2 garlic cloves, finely chopped
  • 1 large onion, finely chopped
  • 4 green chillies, finely chopped
  • 2.5cm piece of ginger, peeled and finely chopped
  • 11/2 teaspoons ground coriander
  • 1 teaspoon salt
  • 11/2 teaspoons gram (chickpea) flour
  • 25g butter
  • 75ml single cream
  • a pinch of sugar
  • 1 teaspoon dried fenugreek leaves, crushed between your fingertips
  • 1/4 nutmeg

What To Do: 

  • Mix together all the ingredients for the first marinade, then rub them over the lamb rumps and leave to marinate for 20–30 minutes.
  • Meanwhile, mix together all the ingredients for the second marinade and set aside.
  • To begin the sauce, bring a pan of salted water to the boil. Add the spinach leaves and cook until wilted, then immediately drain and cool in a bowl of iced water. Drain the spinach a second time, squeezing to remove all the water and blitz in a blender or food processor to make a very smooth green paste. Set side.
  • Heat the oil in a heavy-based ovenproof frying pan on a medium-high heat, add the lamb and sear for 3 minutes on each side. Remove the pan from the heat and set aside in a warm place for 5 minutes. Now apply the second marinade. Transfer to an oven preheated to 180°C/Gas Mark 4 and roast for 6 minutes. Set aside the meat to rest for 6 minutes while you finish the sauce.
  • Heat the ghee or oil to smoking point and add the cumin seeds. When they crackle, add the garlic and cook until golden. Add the onion, reduce the heat and continue cooking for 4–6 minutes until it is translucent. Add the chillies and ginger, stir in the ground coriander and salt and sauté for 2 minutes. Gradually add the gram flour, stirring over a low heat for 1–2 minutes to prevent lumps forming. When it has turned golden, add the spinach paste and mix thoroughly.
  • Now stir in the butter, then fold in the cream slowly, otherwise the mixture may separate. Add the sugar and adjust the seasoning, if necessary.
  • Finish by sprinkling in the fenugreek leaves and grating in the nutmeg. Do not cook for too long after adding the spinach paste as it will discolour and render the dish unappetising in appearance.
  • When the meat has rested, slice thinly and serve with the sauce and pilau rice.

Vivek’s Tips:

  • Like cooking any good roast, remember to rest your meat for almost as long as you cook it for best results. If you slice it as soon as it comes out of the oven, all the juices will ‘bleed’ on to the plate.

Recipe from Vivek Singh, executive chef at Cinnamon Kitchen & author of Cinnamon Kitchen The Cookbook. Buy the book here http://www.cinnamon-kitchen.com/Indian-Cooking-Shop

If you are more in the mood for some vegetables why not look at our Best Vegetarian Dishes?

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