For a romantic meal in this New Year’s Eve, try serving lamb rump steaks with red wine jus and celeriac puree. Everything can be made in advance and reheated, meaning you only need to reheat and cook the lamb steaks on the night. Effortless!
This seasonal winter dish has been made in collaboration with Try Lamb.
A romantic night in
When I was around twelve or thirteen, I began to develop an interest in cooking. I used to host ‘dinner parties’ for my mother and brother, setting the dining room table up with the fine china and cutlery, devising three-course menus (elegantly written out on decorated paper) and pretending I was running a restaurant. No one was allowed to help. Even at that age, I was micro-managing the kitchen.
I wanted to open a restaurant or cafe when I grew up. I even drew out the floor plans on graph paper once. Who knows, maybe a restaurant or cafe is in my future yet.
This love of menu planning, cooking and sharing food with loved ones has never left me. I still enjoy creating three or four-course dinners, spending the whole day prepping.
Earlier this year, I prepared a four-course feast for my boyfriend. The thing is, I wanted to make it look effortless. I didn’t want to be spending all evening rushing about getting stressed over hot hobs, so I created a menu that could be prepared in advance and reheated.
This meant that all I had to do after the bottle of wine was opened to air, was to re-heat the sides and sear some lamb steaks. Three minutes cooking on each side. That’s it.
A romantic night in.
This is what I did…
A New Year’s Eve Dinner Menu for Two
lamb rump steaks
red wine jus
carrot and celeriac to garnish (optional)
What you’ll need for this lamb rump steaks recipe
For the lamb steaks
- 2-3 lamb rump steaks, depending on their size
- 1 tsp olive oil per lamb steak
- salt and pepper, to taste
For the red wine jus
- 1 tbsp olive oil
- 2 small shallots, cut into 8ths
- 1 garlic clove, halved
- 125 ml port
- 125 ml red wine
- 1 rosemary sprig
- 2 bay leaves
- 500 ml of lamb stock
- pinch sugar
- 1 tbsp butter
For the celeriac puree
- 250 grams celeriac, peeled and cut into 1 cm pieces
- 1 tbsp butter
- 125 ml full-fat milk
- salt and pepper, to taste
- pinch of cayenne pepper
- 1/2 tsp lemon juice
- 1-2 tbsp double cream
How to make red wine jus
- Add the olive oil to a saute pan and gently cook the shallots and garlic for 10 minutes.
- Measure in the port and wine and add the rosemary and bay leaves and simmer until reduced by half.
- Add the lamb stock and simmer again until reduced by half.
- Strain out the herbs.
- Return the jus to a clean pan and bring to the boil.
- Add butter, a pinch of sugar and season to taste. Cover and refrigerate until needed.
How to make celeriac puree
- Peel your celeriac and cut into 1 cm pieces.
- Heat butter in a small pan and gently cook the celeriac, covered, for five minutes.
- Add the milk and season with salt and pepper. Cook, covered, for 10 minutes over medium heat.
- Remove the celeriac from the pan with a slotted spoon and place it into a food processor or blender.
- Puree, adding the lemon juice and enough double cream to form a soft puree.
- Push through a sieve to remove any remaining lumps, transfer to a clean bowl, cover and refrigerate until needed.
What cut is lamb rump steak?
Lamb rump steaks come from the back of the lamb where the top of the loin meets the leg. It is a lean, tender cut of meat full of flavour, which means you don’t need to add any strong sauces or flavours.
How to cook lamb rump steaks
Lamb rump steaks are delicious pan-fried whole. They only need 3 minutes on each side for medium-rare or 4 for well-done. Brush the lamb steaks with a little oil (one teaspoonful per steak is sufficient) and season with salt and pepper and cook on a hot, preheated griddle plate.
What other lamb steak cuts are there?
Lamb steaks can be cut from the leg, loin or shoulder.
What wine goes well with lamb?
- Cabernet sauvignon
- Pinot noir
- Petit Verdot
A note on garnishes and plating
I enjoy creating meals with whatever vegetable produce arrives in my organic veg box. The week I made this recipe featured celeriac and dirty, misshapen carrots. So that’s what I used in this recipe.
To make the celeriac cubes, cut your celeriac into 2 cm cubes and simmer for 5 minutes or so until they are tender but still retain their shape. Drain and cool.
To make the carrot garnish, peel your small carrots leaving the top and root on. Simmer whole until tender and allow to cool.
When it comes time to plate up your meal, simply melt a little butter on a griddle plate or pan and colour the sides of the cooked celeriac cubes. Cut the cooked carrots in half lengthwise and grill, cut side down, until heated through.
Also, when it comes to decorating your dish with a swirl of red wine jus, it’s easier to start with the jus and then add to the plate.
The Try Lamb, Love Lamb Campaign
Lamb is an incredibly delicious and versatile ingredient. It’s easy to grow, too, thriving in European pastures.
The Try Lamb, Love Lamb Campaign was created to showcase the ease and versatility with which lamb could be incorporated into family meals. I and a team of other foodies have been regularly sharing lamb recipes with our followers, in collaboration with Try Lamb, in hopes that we will help inspire you to give lamb a try this year. Trust me, you’ll love it!
You can find out more about lamb by visiting the Try Lamb website.
Griddled Lamb Rump Steaks with Red Wine Jus & Celeriac Puree
for the red wine jus
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- First, take your lamb rump steaks out of the fridge and bring to room temperature while you get on with the red wine jus and celeriac.
to make the red wine jus
- Heat the olive oil in a saute pan over medium-low heat. Saute the shallots and garlic for 10 minutes.
- Measure in the port and wine. Add the fresh rosemary and bay leaves and simmer until reduced by half.
- Add the lamb stock and simmer until reduced by half again.
- Strain out the vegetables and herbs, reserving the liquid.
- Return the jus to a clean pan and bring to a simmer. Stir in the butter and add a pinch of sugar. Season to taste.
for the celeriac puree
- Peel the celeriac and cut into 1 cm small pieces.
- Heat the butter in a small pan and saute the celeriac for five minutes, with the lid on.
- Add the milk and season with salt and pepper. Cook for 10 minutes over medium heat with the lid on.
- Transfer the cooked celeriac to a food processor or blender, leaving any excess liquid in the pot.
- Blend until pureed, adding a little cayenne and enough double cream to reach the desired consistency. Stir in lemon juice.
- Push the celeriac puree through a fine mesh sieve to remove any remaining lumps. Transfer to a clean bowl and refrigerate, covered, until needed.
to cook the lamb rump steaks
- Drizzle the olive oil over the lamb rump steaks and season with salt and pepper.
- Preheat your griddle pan to high and cook the steaks on each side for 3 minutes for medium-rare or 4 minutes for well-done. Leave to rest while you plate up the rest of the dish.
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This is a sponsored recipe post made in collaboration with Try Lamb. All thoughts and opinions expressed are our own. Thank you for supporting the brands that make it possible for me to do what I love: mess up my kitchen and share recipe stories.