Rump of salt marsh lamb with samphire and sea beet

Serves 4
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Indy Lifestyle Online

Lamb that naturally grazes on salt marshes has a beautifully rich flavour, and because samphire grows in the same kind of terrain, it seemed an obvious thing to match the two up for this recipe. If you can't get your hands on salt marsh lamb then normal lamb will do.



Sea beet or sea spinach is abundant on our beaches and coastal paths and it often just gets ignored. But it's well worth gathering and I'm sure it will be the best spinach you have ever tasted.

4 rumps of lamb weighing about 160-200g each, or 2 larger ones
Salt and freshly ground black pepper
Vegetable or corn oil for frying
60g butter
100-150g samphire with any woody ends removed
A handful or so of sea beet with any thick stems removed, washed and dried



Preheat the oven to 200C/gas mark 6. Heat a little of the vegetable oil in a frying pan, season the rumps of lamb and fry them on a high heat and brown them on all sides.

Transfer to a roasting tray and cook in the oven for about 15 minutes, keeping them nice and pink; then remove from the oven and leave to rest for 5 minutes.

Meanwhile, heat the butter in a saucepan and cook the sea beet for 2-3 minutes with a lid on, until tender, stirring every so often and seasoning with a little freshly ground black pepper.

Add the samphire and cook for another 30 seconds or so.

To serve, spoon the sea beet and samphire on to warmed serving plates, then cut each rump of lamb into 3 or 4 slices and lay on top.

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