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Lamb Rump with Fennel Purée, Caramelised Shallots & Shiraz Syrup

Quality Lamb Rump Designed to Impress

4

Serves

35 mins

Prep Time

25 mins

Cook Time

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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High Iron

tag

Lamb,

Special Occasion & Entertaining,

Dinner,

Ingredients

Lamb

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2 Quality Mark lamb rumps

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salt

to season

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black pepper

to season

Fennel purée

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2 large bulbs of fennel

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1 large potato

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2 cups chicken stock

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salt

to taste

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black pepper

to taste

Caramelised shallots

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200g shallots

peeled whole

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2 cups lamb stock

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a sprig of fresh rosemary

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2 bay leaves

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50g butter

Burnt shallots

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4 shallots

halved

Fried shallots

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2 shallots

thinly sliced

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canola oil

for frying

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salt

to taste

Shiraz syrup

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1/2 bottle red wine

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1/2 cup red wine vinegar

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1/2 cup brown sugar

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1 stick cinnamon

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1 star-anise

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2 bay leaves

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1 sprig fresh rosemary

To Serve

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microgreens

to garnish

Method

To Make Shallots

To Make Purée

To Make Syrup

To Cook Lamb

To Serve

1

Caramelised shallots - peel whole shallots and season well. Sear in a hot pan until browned on all sides.

2

Add to a roasting tray with bay leaves, rosemary, stock and butter.

3

Put in the oven at 180°C for 30 minutes.

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Start Timer

4

For the burnt shallots - put the half shallots cut side down on a hot fry pan until all the edges are burnt.

5

Remove from the pan and set aside.

6

For the fried shallots - heat a dash of oil a fry pan. Add the shallots and cook until browned.

7

Remove shallots onto baking paper and season with salt.

More info

Nutrition Information per Serving (584g)

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

More info

Energy

2005 (479)kJ

Protein

13.8g

Total Fat

23.8g

Saturated Fat

12.5g

Carbs

35.1g

Sugars

26.5g

Sodium

393mg

Iron*

5mg

* Percentage of recommended daily intake (Aust/NZ)

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