Côte Classics: Lamb Rump Menu

This meal box for two starts off with our delicious Truffled Corn Velouté served with warmed demi baguette & French butter, followed by our classic​ Spring Lamb Rump, with a side of Petits Pois à la Française, Gratin Dauphinois and Mint Jus. Finishing off your meal with our Cherry & Peach Financier with Lemon & Mint Anglaise for dessert. ​

This meal serves two, and in your box you will find:

– Truffled Corn Velouté
– Demi Baguette and French Butter
– Lamb Rump (180-220g)
– Petits Pois à la Française
– Gratin Dauphinois
– Mint Jus
– Cherry & Peach Financier
– Mint Crème Anglaise

Pair the subtle gamey notes of the lamb with our spicy Carignan, Les Archeres. The wine’s black fruit aromas, and subtle notes of liquorice balance our decadent lamb rump.

All items have a shelf life of a minimum of 3 days, which includes the day of delivery, when kept in the fridge.

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Côte Classics: Lamb Rump Menu

STARTER: Truffled Corn Velouté 

Served with truffle oil and a warm sourdough baguette 

TOTAL COOK TIME – 10 minutes 

1. Pre-heat your oven (fan 180°C/electric 200°C/gas mark 6).  

2. Lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes. 

3. Peel back the film of the soup packaging and set the truffle oil aside. 

4. Decant the soup into a saucepan and warm on a low heat. Simmer gently, but do not boil. 

5. Alternatively, empty the pouch of soup into a microwavable container, or the tray that it has come in, and heat on full power for (700w) for 4 minutes or (900w) for 3 minutes. Mix halfway through cooking and make sure it’s fully heated before serving. 

6. Serve hot, with a drizzle of truffled oil, alongside the sliced baguette and butter. 

MAIN: Lamb Rump 

With Petits Pois à la Française, Gratin Dauphinois and a Mint Jus  

TOTAL COOK TIME – 40 minutes (includes resting) 

1. Pre-heat your oven (fan 180°C/electric 200°C/gas mark 6). 

2. Take the lamb rumps out of the fridge around 10-15 minutes before you want to cook them to bring them to room temperature. 

3. Remove the film of the gratin dauphinois and place on a baking tray. Place into the oven for 35-40 minutes or until heated through and the top of the potatoes is golden brown. 

4. Remove the lamb from the bag. In a hot non-stick pan sear all sides for a few seconds then place skin side down until it starts to caramelise. 

5. Place the lamb back onto the baking tray and place in the oven for the following times, depending on your preference: 

Medium – 20 minutes 

Well-done – 30 minutes 

6. Remove the meat from the oven and rest for 3-5 minutes. 

7. Whilst the lamb is resting, decant the peas into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure they’re fully heated before serving. 

8. Alternatively, remove the sleeve of the peas and pierce the film several times. Place on a microwaveable plate and heat on full power (900w) for 1 minute 20 seconds. Make sure it’s fully heated before serving. 

9. Decant the mint jus into a microwaveable container. Warm up for 2 minutes (900W) or 3 minutes (750/850w). Alternatively, decant it into a saucepan and bring to a simmer on a low heat. 

10. Once the lamb has rested, cut into 3-4 slices and serve alongside the peas, gratin dauphinois and mint jus. 

DESSERT: Cherry & Peach Financier 

A buttery baked almond sponge cake filled with peaches & cherry compote, served with Mint Crème Anglaise  

TOTAL COOK TIME – 30-35 minutes 

1. Pre-heat your oven (fan 190°C/electric 210°C/gas mark 6). 

2. Remove the plastic lid and place the financiers on a baking tray in their pots. 

3. Place in the centre of the oven for 30-35 minutes (until nicely golden brown on top and the cakes have risen). 

4. Once cooked, remove from the oven. Allow to stand for 5 minutes before serving. Be careful, as the pot will be hot to touch! 

5. Once cooled for 5 minutes, mix the crème anglaise, place the financier on a plate with a dollop of crème anglaise on top and eat directly from the pot. 

6. Once cooled for 5 minutes, place on a plate and eat directly from the pot alongside the mint crème anglaise.