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Lamb rump with parsnip puree and beetroot salad

Rosemary infused lamb rump

4

Serves

30 mins

Prep Time

45 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

A premium cut of lamb deserves the premium paring that this recipe delivers.

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High Iron

Ingredients

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1kg Quality Mark lamb rumps

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2 Tbsp butter

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2 tsp chopped fresh rosemary

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2 tsp fresh mint

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2 garlic cloves

finely chopped

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2 beetroot

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1/2 cup feta

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a small handful of leaves mint leaves

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2 Tbsp balsamic vinegar

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1 Tbsp brown sugar

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salt

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black pepper

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olive oil

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1/3 cup pine nuts

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3 parsnips

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1/2 cup cream

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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.

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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)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

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