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Lamb Rump with Fennel Puree, Caramelised Shallots & Shiraz Syrup

Quality Lamb Rump Destined 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 puree, caramalised shallots, and Shiraz syrup.

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High Iron

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Lamb,

Special Occasion,

Dinner,

Ingredients

Lamb chops

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2 Quality Mark lamb rumps

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salt

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black pepper

Fennel puree

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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

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black pepper

Caramelised shallots

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200g Shallots

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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, halved Shallots

Fried shallots

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2, thinly sliced Shallots

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canola oil

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salt

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 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

Method

To Make Shallots

To Make Burnt Shallots

To Make Puree

To Make Syrup

1

Caramelised shallots, peel whole, season well and 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 for 30 minutes.

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 the oil to 180 degrees in a fry pan.

7

Add the shallots and cook till brown.

8

Remove 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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