BBQ Lamb Rump
pea, onion, goat’s cheese, cucumber, mint
serves 4

4 x 150g lamb rumps
500g frozen petit pois peas
1 punnet pea shoots for garnish

braised onion
4 Roscoff (or medium) onions
50ml xeres vinegar
300ml red wine
1 sprig thyme

pickled cucumber
1 cucumber
50ml chardonnay vinegar

goat’s curd mix
100g goat’s curd or cheese
zest of 1/4 lemon
20g mint, finely sliced

50g plain flour
250ml chicken stock

The Queensberry Hotel & Olive Tree Restaurant


head chef
Chris Cleghorn

Peel and cut 5mm off the top and bottom of the onions. Heat 100ml of oil till hot and season the onions with salt. Carefully place the onions in the oil and cook till almost burnt on one side. Add the xeres vinegar, then the red wine. Add the thyme and transfer to a pre-heated oven at 180˚C for 20-25 minutes. Reserve the juices.

Bring 2 litres of water to the boil, add 40g salt and cook the peas for 3 minutes. Strain and place the peas in iced water for 2 minutes. Strain again and blend in a liquidiser, adding a little water if needed.

Add a little of the onion juices to 50g of plain flour to form a paste. Bring the remaining juice to the boil and whisk in the flour paste. Add the chicken stock and simmer till it thickens. Pass and warm when needed.

Season the lamb with salt and pepper and place on the BBQ or hot griddle pan. Turn every 2-3 minutes so each side cooks evenly. Once cooked rest well.

Peel the cucumber and slice 2mm thick, avoiding the seeds in the centre. You’ll need 12-16 slices. Mix the vinegar with 50ml of water and immerse the cucumber to infuse until needed.

Finish the goat’s curd with lemon zest, mint and a pinch of salt. Place in a piping bag. Roll the slices of pickled cucumber and pipe in the goat’s cheese mix.

Warm the onions, lamb and pea purée and plate as shown. Add the pea shoots and lastly the sauce.