Little Red Robin’s lamb rump, broad beans, garlic cream and milk skin

Alberto Ranalli, Head Chef at Little Red Robin Restaurant & Wine Bar shares a delicious lamb recipe with us

Little Red Robin’s lamb rump, broad beans, garlic cream and milk skin

Serves 2



For the lamb:

1 dry-aged lamb rump, cap on (approx. 250g)

100g unsalted butter

5 springs of thyme


For the garlic cream:

50g unsalted butter

400g brown onions

450g full cream milk

100g garlic

200g heavy cream

100g white chicken stock

4 sprigs of thyme

salt to taste


For the milk skin:

1L full cream milk


For the broad beans:

100g broad beans (podded)


To garnish: saltbush, nasturtium leaves



For the garlic cream:

Sweat off the thinly sliced onions with the butter until soft and translucent (about 30 mins), making sure they do not get any colour.

Meanwhile, pour one-third of the milk into a pot with the thinly sliced garlic and bring to a boil. As soon as it reaches boiling point take it off the heat and strain off the milk.

Put the garlic back into the pot with a fresh batch of milk and repeat the same process two times.

Add the garlic to the pot with the onions along with the cream, chicken stock and thyme. Stirring frequently over a low heat, reduce the mix to two-thirds.

Remove from heat and discard the thyme sprigs, then pour into a blender and blitz it into a smooth cream.

Season with salt to your liking.


For the broad beans:

Bring some salted water to a boil and drop the broad bean pods in for 20 seconds.

Strain the water and refresh the broad beans in iced water.

Once cool, pod and split the broad beans.


For the milk skin:

In a large pan, bring the milk to a simmer and turn off the gas, leaving the milk to rest for 30 mins.

Gently place a lightly greased piece of baking paper on top of the milk; the skin that formed on top of it will stick to the baking paper.

Place the milk skin on a tray and then leave it at room temperature for 4 hours (until dry).

Once dried, place the skin in the oven at 200°C for 1 min.

Remove the skin from the oven, and once cooled break it into suitable pieces.


For the lamb:

Heat up a skillet pan until very hot and place the lamb rump in it skin side down.

Render some fat down and give a nice colour to the skin, then proceed to sear all the other sides of the lamb and keep flipping the lamb often until it reaches an internal temperature of 55°C. Leave to rest for at least 10 mins.

Re-heat the same pan and place the lamb back in with butter and thyme, let the butter foam and, using a spoon, keep basting the lamb with the foamy butter until it heats up completely (approx. 4 mins).


To plate up:

Place some of the garlic cream in the centre of the plate and place the broad beans on top. Place one half of the lamb next to the garlic cream and broad beans, then a piece of the milk skin leaning on the lamb. Garnish the dish with saltbush and nasturtium leaves.