CHEF'S RECIPE:
LAMB RUMP

with peas, stock onion and white anchovy

MAKING OF 
LAMB RUMP - NO SLEEP CLUB

Much to his delight, he looks forward to sharing his knowledge and experience working with the whole lamb in the rising sustainable food fashion trend of highlighting no wastage. His uncomplicated cooking style only features five elements in a dish, focusing much on the authentic flavours from the ingredients. 

 

In this video, Chef Peter shares one of No Sleep Club's dishes - Lamb Rump.

ABOUT
CHEF PETER SMITH

Being the culinary brainchild of the kitchen at one of the World’s Best Bars 2021, Australian-born Chef Peter is on his endless pursuit in refining the best ingredients to complement the bar’s exceptional cocktail programme. The culmination of skills honed in kitchens all over Australia, New Zealand, England, and now Singapore, Chef Peter stays firmly committed to creating harmony in flavours with equal measures of respect and innovation.

PS2021273 19022 Eysy Digital Lambassador Profile Image Card v2 Outlined_Chef Peter Smith

INGREDIENTS

Makes 2 portions.

  • 2 pcs of 200g Lamb rump

  • 1 Large yellow onion (skin on)

  • 100g sugar snap peas

  • 30g white anchovy

  • 1 bunch of Italian parsley

PREPARATION

1. Put the lamb rump fat side down onto a plate with a paper towel in the fridge.

2. Leave uncovered for one day minimum to allow to dry out.

3. Once ready to use, trim off sinew and the skin on the fat cap.

4.Pod the sugar snap peas and reserve them in a bowl. Alternatively, you can also use frozen peas that have been defrosted.

5. Dice the anchovy into small pieces and reserve.

6. If making stock at home, add whole yellow onion with skin on and cook for 3-4 hours or until soft. Alternatively, you can wrap the entire onion in tin foil and cook at 180c for 45 minutes. After 45 minutes, take out of the oven and allow to cool in the tin foil.

DIRECTIONS

1. Put a little oil in a tray and roll the lamb in it then season with salt.

 

2. Gently heat a pan and put the lamb fat side down.

 

3. Slowly render the fat cap until golden.
 

4. Once goldenseal all sides of the lamb for around 20-30 seconds each side.
 

5. Once all sealed put into the oven at 180c for 6 minutes.
 

6. After 6 minutes is up take out of oven and place on a wire rack to rest for around 10 minutes.


7. After 10 minutes is up put a little butter into a small pot.
 

8. Add in diced parsley stalk and gently cook through for around 1 minute.

 

9. Add the diced white anchovy and gently heat.
 

10. Add the peas and cook until tender (around 2 minutes).
 

11. Season with a little salt and pepper.
 

12. Take the mix off the heat and leave to sit while you slice the lamb.
 

13. Slice the lamb across the grain in thin slices and put onto a plate.
 

14. Spoon the peas mix over the lamb.
 

16. Slice the stock onion and place on top of the lamb rump.

VISIT NO SLEEP CLUB

CONTACT

Tel: +65 8838 0188

Email: whatsup@nosleepclub.sg

20 Keong Saik Road

Singapore 089127

OPERATING HOURS

DINNER

Tuesday - Saturday: 4PM - 10:30PM
Sundays: 12PM - 6PM

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