insideKENT Magazine Issue 48 - March 2016 | Page 36

FOOD+DRINK

The Perfect Easter Feast
Easter – like Christmas – is now becoming a time when families get together to
play games, have fun, hide Easter eggs, and, of course, indulge in a family feast.
We asked Masterchef semi-finalist Katherine Feddon for her favourite Easter
recipes that you can make at home.
Lamb Rump, Lamb Ribs, Samphire, Mash, Broad Beans and a Sticky Tomato Jus
Makes 6

Ingredients
Lamb rump
• 6 lamb rumps
• 2 tbsp of olive oil
• salt
Short ribs
• 3 cloves of garlic
• 1 white onion, peeled and
halved
• 1 carrot, peeled and
chopped
• 800g of lamb ribs
• 1 bay leaf
• 1 tsp of salt
• 2 tbsp of fresh rosemary
leaves, roughly chopped
• freshly ground black pepper
• olive oil

cooking. Cover and simmer for
1 hour.

Tomato jus
• 4 tbsp of tomato puree
• 2 clove of garlic, peeled and
minced
• 4 tsp of honey
• 1 litre of veal stock
To serve
• 300g samphire
• 200g broad beans
• 50g butter
• 150ml water
For the lamb ribs, peel two of the
garlic cloves and bash them lightly
to break them and place them into
a saucepan with all of the other
ingredients. Add water to cover
and bring to a boil. Reduce the
heat to a slow simmer and skim off
any scum that rises to the surface
during the first few minutes of

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When ready to serve, preheat the
oven to 170ºC. Thinly slice the
remaining garlic clove and drizzle
with a little olive oil. Season ribs on
top with some salt and black
pepper. Sprinkle chopped
rosemary over ribs and arrange
garlic slices on them. Place ribs on
a rack in a lightly oiled roasting pan
and place in oven. Roast ribs until
nicely browned. Remove from oven
and let them rest for about 5
minutes. Slice into individual ribs
and serve.
For the lamb rumps, heat an
ovenproof frying pan until hot,
season the lamb with salt, add the
olive oil to the pan, place the lamb

skin-side down and cook for 2-3
minutes on each side. Transfer to
the oven and cook for 12-15
minutes, or until cooked to your
liking. Remove from the oven and
place the lamb onto a plate to rest.
For the tomato jus, place all of the
ingredients into a sauce pan over
a medium heat, simmer and reduce
to 1/3.
For the samphire and broadbeans,
place the water and butter into a
frying pan and bring to a simmer.
Add both to the pan and cook for
two minutes until the liquid has
evaporated.
Serve with mashed potatoes and
the tomato jus.