Food At Faithlegg - Lamb Rump with Wild Garlic, Spring Cabbage and Pea Puree

Food At Faithlegg - Lamb Rump with Wild Garlic, Spring Cabbage and Pea Puree

Food At Faithlegg

One Saturday a month, head chef at Faithlegg House Hotel Jenny Flynn will join Maria McCann on The Saturday Café for Food At Faithlegg. This week Jenny is sharing her Lamb Rump with Wild Garlic, Spring Cabbage and Pea Puree recipe. Jenny will share a seasonal recipe and talk about the upcoming trends in the food world, focusing on local suppliers. She will also give tips and tricks for entertaining at home.

Lamb Rump with Wild Garlic, Spring Cabbage and Pea Puree

Easter is a special time of year because the Spring season means there’s an abundance of wild garlic and lamb on offer

 Pea Puree

  • 300g frozen peas
  • 200ml water


For the pea puree put all the ingredients into a blender and set at a low speed. Increase the speed slowly until the maximum has been reached. Leave to blend for a further minute and pass through a fine sieve finish by seasoning to taste. Place in a small saucepan ready to reheat and serve.

Lamb Rump

  • 4 lamb rumps one per portion
  • 1 spring of mint
  • Sea salt
  • Wild garlic
  • Garlic gloves


Preheat your oven to 180c.


Trim your lamb removing any excess fat.

Score the fat side.

Make a rub with both garlic, mint and salt. Rub into the lamb.

Seal on a hot pan on all sides and transfer to the oven it should take about 8-12 minutes to cook to medium.


Wild garlic crumb is simply breadcrumbs and wild garlic blender in a mixer, you can use gluten free crumbs if you wish,

Gentle toast in the oven for 3mins

Spring Cabbage

  • 1 head of cabbage shredded.
  • ½ an onion sliced
  • ½ a carrot diced
  • 20g butter
  • Salt and pepper to taste.


Blanch the cabbage and cool down under cold water

In a pan add the butter and a drop of water cook the onion and carrot without colour and add in the cabbage sauté for a few minutes and its ready to serve

 To assemble the dish

Place the cabbage mix on the base of the plate.

Carve the lamb in a half and sprinkle the crumb over one side.

Place on top of the cabbage

Drop the pea puree around the meat. There you have it, Spring on a plate!


About Faithlegg

Faithlegg is an award-winning 4-star hotel set in beautiful grounds with its own 18–hole golf course right on the doorstep. Opened officially by FBD Hotels & Resorts in 1998, Faithlegg is a luxury property designed to meet the needs of the most discerning guest whether staying for business or leisure.

Dining is always a pleasure at Faithlegg, where talented Head Chef Jenny Flynn takes pride in creating delicious dishes showcasing the very best of local ingredients.

Faithlegg takes pride in its dedicated team and boasts many long-serving experienced staff whose wealth of knowledge and genuine duty of customer care has managed to reach and maintain a high standard of service over the years.

Follow Jenny Flynn on Twitter and check out Faithlegg on FacebookTwitter and Instagram or see faithlegg.com.

You can also check out other Food At Faithlegg recipes here.

Listen in to Food At Faithlegg on The Saturday Café with Maria McCann,  from 10am