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)
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
