Lemongrass Lamb Rumps
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Lemongrass Lamb Rumps

(2 ratings - rate this recipe)
Marinating the lamb rumps in this Asian-style marinade makes the lamb meltingly tender, if you can, marinate over time for added flavor
<b>Prep:</b> 20 mins + marinating time Prep: 20 mins + marinating time
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4 Serves 4
Low Fat Low Fat
Good source of iron Good source of iron
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Ingredients

Lamb 

  • 3 Quality Mark lamb rumps, trimmed 

Marinade 

  • 2 stalks lemongrass, white part only, chopped
  • 2 shallots, roughly chopped
  • 1 red chilli, deseeded and chopped
  • 1 clove garlic, chopped
  • 4 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon fish sauce


Tamarind sauce 

  • 1 tablespoon tamarind paste
  • 1 tablespoon sugar
  • 1-2 teaspoons fish sauce
  • 4 tablespoons water
  • Juice of 1 lime


To serve

  • Cooked rice 
  • Wilted greens 
  • 3 tablespoons crispy fried shallots
  • Fresh chilli, finely chopped 

Method

Preheat oven to 210°C.
 

Marinade:

Place lemongrass into a mortar and pestle or small food processor and break down into a rough coarse paste. Add shallots, chilli and garlic and continue to pound until well combined. Set aside. Place the sugar, vegetable oil and fish sauce in a bowl and mix until the sugar dissolves. Stir in lemongrass paste and set aside to allow flavours to infuse. Pat lamb rumps dry with kitchen paper and place in a non-metallic shallow dish. Rub lemongrass marinade over lamb rumps, cover and place in the refrigerator. Overnight is best, but for as long as you can.
 

Tamarind sauce:

Place all ingredients in a small saucepan and bring to a simmer over a low heat. Remove from the heat and set aside. Place a roasting dish in the oven to heat.


Lamb:

Remove lamb rumps from the refrigerator for at least 20 minutes prior to cooking. Brush off excess marinade and season. Place lamb rumps in heated roasting dish. Cook for 12-15 minutes for medium, baste with the tamarind sauce after 5 minutes in the oven. Remove lamb rumps from the oven and leave to rest for at least 5 minutes, loosely covered with foil before slicing across the grain.

To serve:

Place sliced lamb rumps on top of rice alongside wilted spinach. Top with fried shallots  and chilli. 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 273g
Energy kJ (kcal) 1144 (273)
Protein (g) 17.9
Fat (g) 5.2
Saturated (g)
1.7
Carbohydrate (g) 38.3
Sugars (g)
7.6
Sodium (mg) 364
Iron (mg) 2.2
Zinc (mg) 3.5
Vitamin B12 (ug) 1.3
Vitamin D (ug) NA
Selenium (ug) 8.3

As a source of zinc, this dish will give your immunity a boost.

+Marinating the lamb rumps in this Asian-style marinade makes the lamb meltingly tender, especially if you have time to marinate overnight.

+You can buy crispy shallots in the international section of your supermarket or make them yourself by slicing shallots and frying them in a little vegetable oil until golden. Drain on kitchen paper. 

+Ready prepared lemongrass paste can be found in the chiller in the vegetable section of your supermarket.

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Comments & Reviews

There are: 2 reviews, with an average rating of 5.0 out of 5
Loved your recipe today. Going to try it a big thanks
Posted by Dorothy Morris 2016-10-17 10:37:35
Nice recipe until you chucked in 4 tablespoons of sugar and now you turn the meal into high fat.
1 teaspoon = 5 grams
3 teaspoons = 1 tablespoon
12 x 5 = 60 grams of sugar to not that much meat!
Posted by Healthy eater 2016-10-17 11:22:03
The marinade is used to coat the meat with the majority being discarded after marinating overnight. The total amount of sugar eaten is substantially less than listed in the ingredients. You may also like to reduce the amount of sugar you use if you prefer a less sweet taste :)
Posted by Beef + Lamb NZ 2016-10-17 14:20:43
 

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