Recipe Corner

Lamb Rump with Crushed Peas & Mint Gravy

This Ramadan season we bring you a delicious recipe of Lamb Rump by the Sous Chef Dave Fitzsimmons at Reform Social and Grill



2 Lamb Rumps

100g fresh peasRump of Australian Lamb, Crushed Peas, Mint - 155 AED (2)

5g fresh mint


Pea & Mint Puree

50g Onion

50g Celery

1 Garlic Cloves

25g Butter

300g Frozen Peas

150ml Veg Stock

150ml Cream

100ml Milk

10g Mint





  •  Finely chop onion, celery and garlic, sweet down in the butter.
  •  Add the peas and coat in the butter
  •  Add the Veg stock, milk and cream. Cover and bring to the boil  quickly, as soon as this boils remove from the heat.
  •  Strain of the liquid but do not discard, transfer peas to the thermo mix add the mint leaves and blend at full power, add back a small amount of the cooking liquor until you have a nice thick puree.
  •  Season and chill.




  •  Season your lamb rumps with salt and pepper, seal all sides in a pan, then place in a pre-heated oven at 200 degrees Celsius, and cook for 10 minutes. Remove and allow to rest
  •   Warm your mushy peas up, and your gravy (homemade or stock cubes) in a pan with the fresh peas and mint in.
  •   Carve your rumps into 2-3 slices each, spoon your mushy peas onto the plate and place your rumps next to it.
  •   Drizzle your pea and mint gravy on and around the rump to complete the dish