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Chargrilled Lamb Rump on a Tabbouli-filled Tuile topped with Cashew Nut and Mint Pesto

The Perfect Platter to Impress

20

Serves

20 mins

Prep Time

40 mins

Cook Time

Lamb rump has a great balance of texture and flavour. We’ve combined chargrilled rump with tabbouli-filled tuiles, a crunchy thin French wafer biscuit, to create a mouth-watering starter.

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High Iron

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Lamb,

Special Occasion & Entertaining,

Lunch,

Dinner,

National Lamb Day,

Ingredients

Lamb

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2 Quality Mark lamb rumps

For the tabbouleh

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200g bulgar wheat

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2 garlic cloves

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3 tbsp olive oil

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10 leaves fresh mint leaves

chopped

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1 cup parsley

chopped

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2 lemon zest

and juice

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6 spring onions

finely chopped

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2 tomatoes

cores removed and diced into 1cm pieces

For the savoury tuiles

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100g Parmesan cheese

finely grated

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30g cheese, cheddar

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2 tbsp white flour

For the mint and cashew nut pesto

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500ml olive oil

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400g fresh mint leaves

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2 cups roasted unsalted cashew

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2 tbsp grated Parmesan cheese

grated

Method

To Make Lamb

To Make Tabbouli

To Make Tuile

To Make Pesto

To Serve

1

Pre-heat oven to 180ºC.

2

Season the lamb rumps with salt and freshly ground pepper.

3

Seal the lamb rumps in a hot heavy based pan.

4

Place in a roasting dish.

5

Place the lamb in the preheated oven and roast until medium rare (approximately 15 minutes).

6

Once cooked, rest in a warm place for 6-8 minutes.

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Nutrition Information per Serving (86g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

650 (155)kJ

Protein

9g

Total Fat

10.3g

Saturated Fat

3g

Carbs

6.1g

Sugars

1.2g

Sodium

100mg

Iron*

1.4mg

* Percentage of recommended daily intake (Aust/NZ)

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