Lamb rump with fennel purée, caramelised shallots and shiraz syrup
A lamb rump dish designed to impress
4
Serves
35 mins
Prep Time
25 mins
Cook Time
If you’re looking for a recipe that’s guaranteed to impress then look no further than this beautiful grass-fed lamb rump with fennel purée, caramalised shallots, and Shiraz syrup.
If you’re looking for a recipe that’s guaranteed to impress then look no further than this beautiful grass-fed lamb rump with fennel purée, caramalised shallots, and Shiraz syrup.
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Ingredients
Lamb
2 Quality Mark lamb rumps
salt
to season
black pepper
to season
Fennel purée
2 large bulbs of fennel
1 large potato
2 cups chicken stock
salt
to taste
black pepper
to taste
Caramelised shallots
200g shallots
peeled whole
2 cups lamb stock
a sprig of fresh rosemary
2 bay leaves
50g butter
Burnt shallots
4 shallots
halved
Fried shallots
2 shallots
thinly sliced
canola oil
for frying
salt
to taste
Shiraz syrup
1/2 bottle red wine
1/2 cup red wine vinegar
1/2 cup brown sugar
1 stick cinnamon
1 star-anise
2 bay leaves
1 sprig fresh rosemary
To Serve
microgreens
to garnish
Method
To Make Shallots
To Make Purée
To Make Syrup
To Cook Lamb
To Serve
1
Caramelised shallots - peel whole shallots and season well. Sear in a hot pan until browned on all sides.
2
Add to a roasting tray with bay leaves, rosemary, stock and butter.
3
Put in the oven at 180°C for 30 minutes.
Start Timer
4
For the burnt shallots - put the half shallots cut side down on a hot fry pan until all the edges are burnt.
5
Remove from the pan and set aside.
6
For the fried shallots - heat a dash of oil a fry pan. Add the shallots and cook until browned.
7
Remove shallots onto baking paper and season with salt.
Nutrition Information per Serving (584g)
Energy
2005kJ (479 kcal)
Protein
13.8g
Total Fat
23.8g
Saturated Fat
12.5g
Carbs
35.1g
Dietary Fibre
g
Sodium
393mg
Iron
5mg
Zinc
2.1mg
Vitamin B12
1µg
