Lamb Rump with Fennel Purée, Caramelised Shallots & Shiraz Syrup
Quality Lamb Rump Designed to Impress
If you’re looking for a recipe that’s guaranteed to impress then look no further than this beautiful grass-fed lamb rump with fennel purée, caramalised shallots, and Shiraz syrup.
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Special Occasion & Entertaining,
2 Quality Mark lamb rumps
2 large bulbs of fennel
1 large potato
2 cups chicken stock
2 cups lamb stock
a sprig of fresh rosemary
2 Bay leaves
1/2 bottle red wine
1/2 cup red wine vinegar
1/2 cup brown sugar
1 stick cinnamon
2 Bay leaves
1 sprig fresh rosemary
To Make Shallots
To Make Purée
To Make Syrup
To Cook Lamb
Caramelised shallots - peel whole shallots and season well. Sear in a hot pan until browned on all sides.
Add to a roasting tray with bay leaves, rosemary, stock and butter.
Put in the oven at 180°C for 30 minutes.
For the burnt shallots - put the half shallots cut side down on a hot fry pan until all the edges are burnt.
Remove from the pan and set aside.
For the fried shallots - heat a dash of oil a fry pan. Add the shallots and cook until browned.
Remove shallots onto baking paper and season with salt.
Nutrition Information per Serving (584g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)