Chargrilled lamb rump on a tabbouleh-filled tuile
The perfect platter to impress
20
Serves
20 mins
Prep Time
40 mins
Cook Time
Lamb rump has a great balance of texture and flavour. We’ve combined chargrilled rump with tabbouli-filled tuiles, a crunchy thin French wafer biscuit, to create a mouth-watering starter.
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Ingredients
Lamb
2 Quality Mark lamb rumps
For the tabbouleh
200g bulgur wheat
2 garlic cloves
3 Tbsp olive oil
10 leaves mint leaves
chopped
1 cup parsley
chopped
2 lemon zest
and juice
6 spring onions
finely chopped
2 tomatoes
cores removed and diced into 1cm pieces
For the savoury tuiles
100g Parmesan cheese
finely grated
30g cheese, cheddar
2 Tbsp white flour
For the mint and cashew nut pesto
500ml olive oil
400g mint leaves
2 cups roasted unsalted cashew
2 Tbsp grated Parmesan cheese
grated
Method
To Make Lamb
To Make Tabbouleh
To Make Tuile
To Make Pesto
To Serve
1
Pre-heat oven to 180ºC.
2
Season the lamb rumps with salt and freshly ground pepper.
3
Seal the lamb rumps in a hot heavy based pan.
4
Place in a roasting dish.
5
Place the lamb in the preheated oven and roast until medium rare (approximately 15 minutes).
6
Once cooked, rest in a warm place for 6-8 minutes.
Nutrition Information per Serving (86g)
Per tuile
Energy
650kJ (155 kcal)
Protein
9g
Total Fat
10.3g
Saturated Fat
3g
Carbs
6.1g
Dietary Fibre
g
Sodium
100mg
Iron
1.4mg
Zinc
1.5mg
Vitamin B12
34µg
