There is a tendency in many social circles to ‘name-drop’. I hate it. Only the other day, I was saying this to the Queen of England and she told me that neither she nor Michelle Obama approve of it. Bad enough at dinner parties and gatherings where people hob-knob but this ugly behaviour has now spread to food blogging.
I don’t approve of the practice of putting in gratuitous links throughout posts. These links are often grovelling to preferred suppliers or preening references to those further up the social scale (like David Lebovitz). This type of grovelling disgusts me.
Now that I have that off my chest, I will get down to the business of cooking Rump of Lamb with Seasonal Vegetables and Red Wine Reduction for the Wife, my blogging daughter Lucy and myself.
John Sheridan of the fine John’s Meat Co. suggested that I try it. It is pretty popular in top Irish restaurants, or so I hear. I am sure that both the magnificent Jamie Oliver and the brilliant Nigel Slater would approve. As would awe-inspiring Irish chefs Richard Corrigan and Derry Clarke.
You will need:
- 3 lamb rumps
- New Season North Dublin potatoes
- Limerick Parsnips
- A bottle of Chateau Petit Gravet 2006
- Rosemary
- Smoked Paprika
- Salt, pepper and some oil.
In preparing this, I did not follow a recipe by wonderful James Martin or by the inspiring Martha Stewart. In fact, I thought of it all on my own. First I parboiled the potatoes and took a photo of them.
Then I got my Limerick parsnips (from the Milk Market in that fine city).
Once washed, peeled and chopped, I mixed them with olive oil and smoked paprika.
The potatoes were chopped and tossed in oil, salt, pepper and rosemary. Then they and the parsnips were put into a 200 degree C Neff oven for 20 minutes.
Seared on all sides and into the oven with the lamb. I then took it out and let it rest while I deglazed the pan with the Chateau Petit Gravet 2006.
I felt obliged to name the drop, rather than drop another name. Chateau Petit Gravet 2006 was one of the wines picked up in France a few years ago. Excellent value and a beautiful wine.
The whole dish worked harder than a name dropper at a B list celebrity funeral.
The cut of meat comes from an area between the leg and the rack. It is pretty inexpensive, beautifully tender and easy to cook. Not being a rack or a fillet, it will not have its name dropped in many butcher shops. Not until it becomes fashionable. I hope I am not helping in that process. I know that paragon of the culinary arts Gordon Ramsey would not approve if I did.
Bahahaha. That’s excellent.
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Thanks for that.
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That looks delicious! Right there with you on the pretentious food talk- transglutanising meat (what is that? I can’t even spell that!) and other such stupid topics make just want to scream! It makes me just want to give up and make a piece of toast & blog about it 😉
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Scrumptious rump!. Great post.
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hahahahaha, oh how I do miss this irish banter! I could not stop laughing reading your today’s post. Of course not a single name dropping in that text. lol Ciao Carina
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Thanks Carina, it was a bit of fun to write.
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Let’s see …. Butt cheek of sheep, ass of mutton? No…. rump of lamb still sounds better 🙂
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The cheek of you!
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If ever in your part of the world I will certainly have to see the Friday City Market, the Famous Saturday Market and the Sunday Variety Market. On Monday I’ll popover and have lunch with the Queen.
But in the meanwhile I’ll see if Lindy and Grundy have some lamb butt.
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Flori, you are welcome at ours anytime. Bring Barack.
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Well, I was trying not to be too much of a name dropper. I guess I should have said “on Monday I’ll pop over and have lunch with Liz.”
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Lizzie to her friends!
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I spoke to both Jamie and Martha and they asked me who you were. When I mentioned that you were the fellow with the lamb rump and they told me that they still did not know who you are…c’est la vie. Robert Parker might have poured that same wine, and I will have to call him and check to see if you used the right wine. I also submitted your article for consideration to Wine Enthusiast Magazine. This was after I got off the phone with Michelle O. She thinks you are a dear! Have to dash as I am having lunch with William and Kate in a short bit and need to glam myself up with Harry Winston!
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Touchée Barb.
Best,
Conor
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I thoroughly enjoy your blog Conor and I am passing on an award to you: Blog of the Year 2012! Here is the link to my post:
Congratulations! – B
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Excellent post, Conor! I’m still chuckling. The rump roast looks fabulous and the smoked paprika parsnips are definitely worth trying.
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Thanks Richard. It’s a tasty piece and has the benefit of being inexpensive.
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Brought a smile to my face a drool to my lips! Haha. Love your ‘searing’ picture, so deelish 🙂
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Thanks Sanjiv, I was pretty pleased with that shot.
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Quite delicious 🙂
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Thanks MD. It really is my kind of cooking. Simple and simple to do…
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This looks absolutely delicious!
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Thanks Anne.
Best,
Conor
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I’ll definitely drop your name when trying paprika parsnips (I’m intrigued!) and blogging about them. Looks very tasty and love the banter. Another genuine Conor post 🙂
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Thanks Stefan. I enjoyed this one myself (said he modestly).
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Thank god you dropped in Gordon. I was getting worried. And so now I know you use a tripod. I have a tripod, and I couldn’t find anything useful to do with it. Now it has a reason for being. Cheers.
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The tripod means one less spectator in the kitchen. That is benefit enough most of the time in my book.
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This looks great. Next time Bono comes to dinner at my home, I think I’ll serve this. Unfortunately, for Alanis Morissette, she’ll have to stick to the root vegetables that I’ll serve.
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Bono prefers pork, or so the Edge tells me.
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Well, I kind’of wondered why I signed up for another blog > moi!! I guess now I know. Coming from THE [ 🙂 !] sheep country Down Under the meat is thoroughly appreciated, more so the parsnips [which I love] cooked with paprika [which I have been to stupid to use!]! Methinks I am onto a learning experience as long as I do not print links or drop names 😀 !
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Hi Eha, Great to have you here. Thanks for stopping by.
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Actually did not mean to ‘stop by’: meant to stay, read, enjoy and probably make trouble 😉 !
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Welcome any time!
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Hahaha! I always look forward to reading your posts.
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Thanks Karista, do you know how much pressure that puts me under?
Best,
C
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Great photos, delicious menu, but, best of all, a good laugh!
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Thanks Stacy, In these gloomy times, we need to smile when we can.
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Thank you for another fun filled, delicious meal post. It’s 3 am and I want some of your rump of lamb.
Thank you Conor and have a great week end. Giangi
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Thanks Giangi. Now go to bed or else you will be a mess for the weekend yourself. Have the lamb when you get up at noon.
Best,
Conor
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Never a dull moment here!
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We try to keep things cooking. My spy tells me St. John’s is under snow. She is delighted. I am sure you are not.
Best,
Conor
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I am delighted as well. It looks absolutely breathtakingly beautiful. I just don’t like the fact that it needs to be shovelled!
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Hi Conor, really loved that post ! I’m so glad you don’t do all that name dropping stuff – it would really upset me to know that you were inappropriately telling people about John’s Meat Company or even if you were slightly biased towards other butchers even if they weren’t of the calibre of butchering that I John Sheridan of http://www.johnsmeatco.ie sets in our field 🙂
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I would never do that John. And I am glad that you are of like mind.
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(A) How long did your rump have to cook for in the oven?
And (B) I cannot believe that the Rump, the Rosemary and the Salt/Pepper got no links!
The name dropping is fierce in Blogtopia. You have learned well on that note.
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Hi Mona,
(A) I left it in there for 15 minutes. I could have done it for less and had the lamb more the way I like it.
(B) You are right. I should have dropped a few more. My biggest crime was not mentioning http://www.wisewords.ie/.
Best,
Conor
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Love it:-)
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Thanks Luffy,
Thought I think yours looks a lot better!
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I bet Ina Garten and Martha Stewart disapprove of name-dropping too. But me (and I’m sure them) approve of this rump. Those paprika parsnips look amazing. I’m totally making those.
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They were the star of the show, no doubt. Easy too!
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The parsnips that is. Not Ina or Martha.
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Love the post…too funny but delicious at the same time. Not to be outdone by the comments as well. The best laugh of the day, I’m sure.
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Thanks Karen. I enjoyed writing it and some of the comments break me up.
Best,
Conor
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I’m surprised you haven’t heard from your buddies David, Nigel, Jamie, Gordon and the rest of the lot… what’s up with that?
The lamb and parsnips/potatoes is a winning combination. And Saint Emilion is in my top five for reds. wendy
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I’ll know I’m on a winner when they start dropping my name. Until then….
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The only thing worse is people who make comments and manage to drop their own name in their own comment, on someone else’s blog, and it is so obviously transactional in nature. Ugh, I need some of that wine!
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Thanks Meredith. Oh, and thanks for visiting http://www.conorbofin.com. Sorry, could not resist….
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