Lamb rump with parsnip puree and beetroot salad
Rosemary infused lamb rump
Serves
4
Prep Time
30 mins
Cook Time
45 mins
A premium cut of lamb deserves the premium paring that this recipe delivers.
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ShareIngredients
1kg Quality Mark lamb rumps
2 Tbsp butter
2 tsp chopped fresh rosemary
2 tsp fresh mint
2 garlic cloves
finely chopped2 beetroot
1/2 cup feta
a small handful of leaves mint leaves
2 Tbsp balsamic vinegar
1 Tbsp brown sugar
kosher salt
black pepper
olive oil
1/3 cup pine nuts
3 parsnips
1/2 cup cream
2 Tbsp butter
Method
Preheat the oven to 200 C.
Soften the butter and combine with the herbs and garlic.
Rub the herb butter over the lamb rump and season with salt & pepper.
In a hot pan with a little olive oil, sear the lamb on each side.
Place the lamb in the oven for 8-10 minutes.
Let the meat rest for 10 minutes under foil.
Peel the beetroot and chop into small cubes.
Place in a saucepan with some olive oil, the balsamic vinegar, sugar, salt & pepper and cook until tender.
Peel and chop the parsnips, boil in a pot and cook until a fork easily goes through.
In a bowl, crumble feta and chop the mint leaves.
Add toasted pinenuts and the beetroot.
Season if needed and add the olive oil.
Combine all the ingredients.
Drain the parsnips and place in a food processor.
Add butter and cream, salt & pepper.
Process until smooth.
Slice the meat and arrange on the puree, top with the beetroot salad.
