Lamb Rump with Fennel Puree, Caramelised Shallots & Shiraz Syrup
Quality Lamb Rump Destined 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 puree, caramalised shallots, and Shiraz syrup.
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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
4, halved Shallots
2, thinly sliced Shallots
1/2 bottle red wine
1/2 cup red wine vinegar
1/2 brown sugar
1 stick cinnamon
2 Bay leaves
1 sprig fresh rosemary
To Make Shallots
To Make Burnt Shallots
To Make Puree
To Make Syrup
Caramelised shallots, peel whole, season well and 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 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 the oil to 180 degrees in a fry pan.
Add the shallots and cook till brown.
Remove 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)