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
Ingredients
Lamb
2 Quality Mark lamb rumps
For the tabbouleh
200g bulgur wheat
2 garlic cloves
3 Tbsp olive oil
10 leaves mint leaves
chopped
1 cup parsley
chopped
2 lemon zest
and juice
6 spring onions
finely chopped
2 tomatoes
cores removed and diced into 1cm pieces
For the savoury tuiles
100g Parmesan cheese
finely grated
30g cheese, cheddar
2 Tbsp white flour
For the mint and cashew nut pesto
500ml olive oil
400g mint leaves
2 cups roasted unsalted cashew
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.
Nutrition Information per Serving (86g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
650 kJ (155 kcal)
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)