Char-grilled Lamb Rump on a Tabbouli-filled Tuile topped with Cashew Nut and Mint Pesto
The Perfect Platter to Impress
Lamb rump has a great balance of texture and flavour. We’ve combined chargrilled rump with tabouli-filled tuiles, a crunchy thin French wafer biscuit, to create a mouth-watering starter.
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2 Quality Mark lamb rumps
For the tabbouli
200g bulgar wheat
2 garlic cloves
3 tbsp olive oil
10, chopped fresh mint
1 cup, chopped parsley
2 lemons lemon zest
6, finely chopped spring onions
cores removed and diced into 1cm pieces
For the savoury tuiles
100g, finely grated parmesan cheese
30g cheese, cheddar
2 tbsp white flour
For the mint and cashew nut pesto
500ml olive oil
400g fresh mint
2 cups roasted unsalted cashew
2 tbsp, grated parmesan cheese
To Make Lamb
To Make Tabbouli
To Make Tuile
To Make Pesto
Pre-heat oven to 180ºC.
Season the lamb rumps with salt and freshly ground pepper.
Seal the lamb rumps in a hot heavy based pan.
Place in a roasting dish.
Place the lamb in the preheated oven and roast until medium rare (approximately 15 minutes).
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 info
* Percentage of recommended daily intake (Aust/NZ)