Lamb rump with parsnip puree and beetroot salad
Rosemary infused lamb rump
4
Serves
30 mins
Prep Time
45 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
A premium cut of lamb deserves the premium paring that this recipe delivers.
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Ingredients
1kg Quality Mark lamb rumps
2 Tbsp butter
2 tsp chopped fresh rosemary
2 tsp fresh mint
2 garlic cloves
finely chopped
2 beetroot
1/2 cup feta
a small handful of leaves mint leaves
2 Tbsp balsamic vinegar
1 Tbsp brown sugar
salt
black pepper
olive oil
1/3 cup pine nuts
3 parsnips
1/2 cup cream
2 Tbsp butter
Method
To Make Lamb
To Make Vegetables
To Serve
1
Preheat the oven to 200 C.
2
Soften the butter and combine with the herbs and garlic.
Start Timer
3
Rub the herb butter over the lamb rump and season with salt & pepper.
4
In a hot pan with a little olive oil, sear the lamb on each side.
5
Place the lamb in the oven for 8-10 minutes.
6
Let the meat rest for 10 minutes under foil.
Nutrition Information per Serving (524g)
Energy
3621kJ (865 kcal)
Protein
61.2g
Total Fat
60g
Saturated Fat
28.2g
Carbs
20.1g
Dietary Fibre
g
Sodium
1257mg
Iron
7.7mg
Zinc
10mg
Vitamin B12
5µg
