Juicy Lamb Rumps with Corn and Feta Fritters

By Stuart Rogan
Juicy Lamb Rumps with Corn and Feta Fritters
Preparation Time
Cooking Time
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  • 1 packet Silver Fern Farms Lamb Rumps, at room temperature
  • Olive oil for rubbing
  • 125ml red wine
  • 250ml store-bought well reduced beef stock or beef jus
  • 25g cold butter, diced
  • 8 stems sweet stem broccoli

Corn and feta fritters

  • 250g frozen sweetcorn, defrosted
  • 1 spring onion, trimmed and sliced
  • 1 red chilli, deseeded and finely sliced
  • 100g feta, crumbled
  • 3 tablespoons flour
  • 1 tablespoon cornflour
  • Oil for frying


Preheat the oven to 180°C.

Place the sweetcorn in a small food processor and process until you have a coarse paste. Transfer to a bowl and add the spring onion, chilli, feta, flour and cornflour. Season and gently fold mixture together. Cover and set aside.

Heat a fry-pan to a high heat. Rub oil on the lamb rumps and sear in the fry pan for two minutes each side. Transfer to the oven and bake for 10 to 15 minutes for medium-rare. Remove from the oven, cover loosely with baking paper or foil and rest for eight minutes.

In a wide saucepan, heat the red wine and reduce by half. Add the beef stock and reduce by half again. Add the butter and swirl until glossy. Season.

Heat enough oil in a small deep saucepan to come halfway up the sides. When hot, drop small rustic balls of the fritter mix into the hot oil (in batches so not to overcrowd the saucepan) and cook until they rise to the surface and are golden, about 3 minutes. Remove with a slotted spoon and place on crumpled kitchen paper.

To serve - Slice lamb rump across the grain and serve with a drizzle of pan sauce and the fritters. Steam some sweet stem broccoli to serve as well.

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