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Roast lamb rump with baby vegetables and pesto-crushed potato cake

Roast lamb rump with baby vegetables and pesto-crushed potato cake

Recipe by Jordan Hatfield, Chef, Offshore Bar & Restaurant, Torquay, Devon


  • 300g mixed baby vegetables (courgette, aubergine, carrots)
  • 400g new potatoes
  • 2 rumps of lamb
  • 2 cloves of garlic
  • Sprig of rosemary
  • 50g butter, softened
  • 1 jar of Pestiko (Dorset Pesto)
  • Bunch of spring onions, finely chopped
  • Salt and pepper


  1. Begin by boiling the carrots and potatoes separately in salty water for approximately 10 minutes, until a knife can be pushed through easily, then drain and cool in cold water.
  2. Using a sharp knife, remove any sinew from around the lamb rumps, leaving only the top and then score a criss-cross into the remaining fat.
  3. Place a large frying pan on a high heat and sear the lamb with the garlic and rosemary on all sides until brown, then set aside.
  4. Place the potatoes into a mixing bowl and crush with the back of a fork. Add the softened butter, 2 spoonfuls of the pesto, a pinch of salt and pepper and the spring onions, then mix together well.
  5. Cut the baby vegetables in half lengthways and drizzle a little oil from the top of the jar of pesto over the veg.
  6. In a roasting tray, line two ring moulds with oil or butter and fill with the potato mix. Press firmly to make a cake shape then remove the ring moulds (if you don’t have a mould or cutter, just ball the potatoes together in your hands).
  7. Place the lamb rumps and baby vegetables on the tray and bake in the oven for 16–18 minutes at 190°C/170°C fan/gas mark 5.
  8. Remove the lamb from the tray and let it rest. Return the vegetables and potatoes to the oven for another 5–10 minutes.

To serve

Slice the lamb into four pieces and dish up with the veg and potatoes. Finish with a couple of extra spoonfuls of pesto.

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