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    Recipes — lamb rump

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    Sake-Marinated Lamb Rump, Aubergine and Miso Purée and Crispy Noodles

    Adding the Japanese flavours of sake and miso to this simple lamb recipe completely transforms the dish into something special. Victoria used the dry Gekkeikan Gensen Sozai Junmai Sake to marinate the lamb and serves with some crispy sesame soba noodles.

    Prep Time

        •    Prep and cook time: 40 minutes, plus 24 hours marinating time
        •    Yield: Serves 2


    Ingredients

    Lamb:

        •    3 tbsps of tamari
        •    3 garlic cloves, crushed
        •    1 lamb rump, fat scored
        •    2 spring onions, chopped
        •    1 red chilli, deseeded and chopped
        •    1 piece of fresh ginger, peeled and finely sliced
        •    200ml of sake, I used Gekkeikan Gensen Sozai Junmai


    Aubergine and miso puree:

        •    1 aubergine
        •    1 tbsp of red miso
        •    1 tbsp of caster sugar
        •    2 tbsps of tamari


    Crispy sesame soba noodles:

        •    1 tbsp of sunflower oil
        •    2 tbsps of sesame seeds
        •    1 tbsp of toasted sesame oil
        •    200g of soba noodles, skinny soba somen


    To serve:

        •    seaweed, aonori powdered
        •    1 spring onion, finely sliced

    Method

    1. Put the lamb into a large sandwich bag and add all the marinade ingredients. Seal the bag and squidge everything together, so the lamb is fully and evenly coated. Pop the bag in the fridge and leave to marinate overnight or for up to 24 hours.

    2. To make the aubergine and miso purée, press a barbecue skewer through an aubergine and place it directly over a gas hob ring. Turn the aubergine every now and then until the skin has charred and blackened all over. Scoop out the flesh and discard the burnt skin.

    3. Combine the miso, sugar and tamari in a small saucepan over a gentle heat and whisk until the miso and sugar have dissolved. Remove from the heat and add the aubergine pulp. Use a stick blender to blitz the mixture into a smooth purée. Set aside to reheat just before serving.

    4. Preheat the oven to the hottest setting.

    5. Brush off most of the excess marinade and place the lamb on a baking tray, fat side up. Roast for 5 minutes, before turning the heat down to 200˚C/gas mark 6 and roast for a further 10–15 minutes, depending on how pink you like your meat. Leave the lamb to rest tented with foil.

    6. To make the noodles, simply boil them in salted water according to the packet’s instructions, drain and toss in the oil and sesame seeds. Decant the oiled noodles into a hot wok or frying pan over a medium to high heat and use a fork or chopsticks to turn the noodles over until evenly browned and crispy.

    7. To plate up, slice the lamb and place it on a smear of aubergine and miso purée and scatter over some finely sliced spring onions. Serve alongside the crispy sesame soba noodles and dust over the seaweed powder.



    This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/sake-marinated-lamb-rump-recipe

    Roasted Lamb Rump with Salsify and Wild Mushrooms

    This lamb rump with salsfy recipe from perfectly demonstrates how simply yet carefully preparing choice ingredients can garner stunning results. Take your time with each element, particularly when cooking the beautiful lamb, to achieve a wonderfully caramelised exterior.

    Prep Time

        •    Prep and Cook time: 1 hour 15 minutes, plus soaking time for sweet breads
        •    Yield: Serves 4


    Ingredients

    Lamb rump:

        •    salt
        •    1 knob of butter
        •    4 lamb rumps,180g each


    Jerusalem artichoke puree:

        •    salt
        •    pepper
        •    40g of butter
        •    1 lemon, juice only
        •    40ml of double cream
        •    400g of Jerusalem artichoke, peeled and roughly diced


    Salsify:

        •    madeira
        •    vegetable oil
        •    chicken stock, or vegetable stock
        •    4 batons of salsigy, peeled and cut into 3


    Sweetbreads:

        •    salt
        •    butter
        •    vegetable oil
        •    400g of sweetbreads


    Wild mushrooms:

        •    salt
        •    olive oil
        •    1 knob of butter
        •    1 tsp mint, chopped
        •    400g wild mushrooms
        •    1 tsp parsley, chopped
        •    1 tsp marjoram, chopped


    Method

    1. Start the dish by soaking the sweetbreads in lightly salted water for 1-2 hours - this will help to remove any bitterness and impurities. When finished, rinse thoroughly and soak in clean, cold water for 10-15 minutes. Pat dry and refrigerate until ready to cook.

    2. To prepare the Jerusalem artichoke purée, place the Jerusalem artichokes and lemon juice in a pan of cold water. Bring to the boil, cook until very tender and drain.

    3. Place the artichokes in a food processor with the butter and cream and blitz until very smooth. Season to taste with salt and pepper and keep warm.

    4. Place a pan over a high heat and add a dash of vegetable oil. Roast the salsify root until dark golden brown all over, reduce the heat then add a splash of Madeira to deglaze the pan.

    5. Allow the salsify to cook slowly, adding some stock if necessary if it’s drying out. Set aside until required.

    6. Preheat the oven to 220˚C/gas mark 8.

    7. To cook the lamb, season the meat all over. Meanwhile, place a pan over a medium-high heat. Once hot, add the lamb skin-side down and allow the fat to render out of the meat. Once golden, turn and colour evenly on all sides. Add a good knob of butter, allow the butter to foam and baste the lamb with the butter.

    8. Place the pan into the oven and allow to cook for 6-8 minutes for a medium rare finish - or 55-60˚C when tested with a meat thermometer.

    9. Remove the pan from the oven and allow the lamb to rest for 6-8 minutes.

    10. Add some olive oil to a separate pan and place over a medium heat. Add the wild mushrooms, sauté for 1-2 minutes then add the roasted salsify and a small knob of butter. Season to taste and finish with the freshly chopped parsley, mint and marjoram.

    11. To cook the sweetbreads, heat a dash of vegetable oil in a pan and place on a high heat. Ensure the sweetbreads are completely dry, place in the hot pan and colour all over. Add a knob of butter, allow to foam and baste the butter over the sweetbreads. Season with salt and set aside in a warm place.

    12. To serve, place a dollop of the Jerusalem artichoke purée on the plate and carve the lamb rump into 2 pieces. Arrange the salsify and wild mushrooms alongside the lamb and finish with a drizzle of olive oil.



    This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/lamb-rump-salsify-recipe

    Lamb Rump with Burrata and Marinated Romano Peppers

    This easy lamb rump recipe is fantastically quick to cook and has plenty of Mediterranean flavour, making it ideal for al fresco summer suppers. The simple pan-roasted lamb comes into its own when served alongside vibrant, roasted red peppers in a fragrant marinade and a mound creamy burrata.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes, plus 45 minutes marinating
        •    Yield: Serves 4


    Ingredients

        •    4 lamb rumps, each weighing approx. 130g


    Marinated Romano Peppers:

        •    25g of fresh thyme
        •    25ml of sherry vinegar
        •    500g of romano pepper
        •    25ml of balsamic vinegar
        •    150ml of extra virgin olive oil
        •   
    25g of fresh rosemary, whole sprigs
        •    50g of garlic cloves, whole cloves lightly crushed in the skins


    To serve:

        •    240g of burrata, (4 balls approx. 60g each)
        •    
    1 bunch of Greek basil, leaves shredded
        •    extra virgin olive oil


    Method

    1. Preheat a grill or barbecue to a high heat and grill the Romano peppers, turning regularly, until the skins are blistered and blackened all over.
    2. Alternatively, this can be done in batches by holding the peppers with tongs over an open gas flame. Transfer the hot peppers to a large bowl and add the other marinade ingredients. Cover the bowl with cling film and leave to marinate for 45 minutes.
    3. After this time, remove the peppers from the marinade. Peel off the blackened skins and tear the peppers into large strips, discarding any seeds. Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the strained marinade liquid and set aside until required.
    4. When ready to cook the lamb, preheat the oven to 180°C/gas mark 4. Place the rumps fat-side down in a cold, ovenproof frying pan and place over a medium heat. Allow the fat to gently render down until golden – this should take about 8 minutes.



    This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/lamb-rump-recipe-burrata-red-peppers

    Lamb Noodle Salad

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 4

    Ingredients

        •    500g lamb leg steak or rump steak, cut into strips
        •    2 tsps oil
        •    2 tsps grated ginger
        •    90g soba noodles, cooked
        •    1 bunch Chinese broccoli
        •    150g snow peas, finely sliced
        •    1 red capsicum, cut into thin strips
        •    2 tbsps soy sauce
        •    1 tbsp sesame oil
        •    Juice of 1 lime
        •    2 spring onions, finely sliced
        •    1 tbsp toasted sesame seeds
        •    Lime wedges, to serve

    Method

    1. Combine lamb with the oil and ginger. Heat the wok, ensure it is hot. Stir-fry the lamb in 3 batches. Reheat the wok between each batch. Set lamb aside.
    2. Toss the vegetables in the work until just cooked and combined with noodles and lamb in a large bowl. Add the combined soy, sesame oil and lime juice.
    3. Sprinkle with spring onions and sesame seeds to serve. Add lime wedges on the side.



    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-noodle-salad/#

    Rosemary & Caramelised Onion Lamb Rump

    This special occasion dinner uses a handy method of starting the lamb in a cold pan so the outside gets golden, before roasting for the ideal tenderness. Although there’s a bit of prep at the start, you’ll have time to relax while the lamb and veggies are in the oven – set the table, pour the wine or just put your feet up while the flavours mingle into a magic meal.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 packet lamb rump
        •    1 bunch rosemary
        •    2 unit potatoes
        •    1 packet slivered almonds (ContainsTree Nuts)
        •   
    1 block fetta cheese (ContainsMilk)
        •   
    2 clove garlic
        •    1 tub caramelised onion chutney (ContainsMilk)
        •   
    1 bunch Dutch carrots
        •    1 bag green beans

    Method

    1. Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a medium frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. TIP: Starting the lamb in a cold pan helps the fat melt without burning. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to an oven tray lined with baking paper. Set aside until step 4. Discard the fat from the frying pan.

    2. While the lamb is in the frying pan, cut the potato (unpeeled) into 2cm wedges. Trim the green tops from the Dutch carrots. Place the potatoes and Dutch carrots on an oven tray lined with baking paper. Drizzle generously with olive oil and season with the salt and a pinch of pepper. Set aside until step 4.

    3. Finely chop the garlic (or use a garlic press). Pick the rosemary leaves and finely chop. In a medium bowl, combine the garlic, rosemary, caramelised onion chutney and balsamic vinegar. Drizzle with olive oil and stir to combine. Spoon the onion jam mixture over the fat-side of the lamb once it is on the oven tray.

    4. Place the potatoes and carrots on the top oven rack and the lamb on the middle oven rack. Roast the lamb for 15-20 minutes for medium or until cooked to your liking. Remove the tray from the oven and cover with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests! Keep roasting the potatoes and carrots until golden and cooked through, 10 minutes

    5. While the lamb is resting, trim the green beans. Wipe out the frying pan and return to a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans with a dash of water. Cook, tossing, until just tender, 4-5 minutes. Season with salt and pepper.

    6. Thinly slice the caramelised onion lamb rump. Divide the roasted potatoes, Dutch carrots and green beans between plates. Top with slices of the lamb rump and spoon over the juices from the tray. Sprinkle with slivered almonds and crumble over the fetta.



    This great family recipe is thanks to Hello-Fresh Recipes at https://www.hellofresh.com.au/recipes/rosemary-caramelised-onion-lamb-rump-5b14c29b30006c751e006102