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
Lamb,
Special Occasion,
Dinner,
Ingredients
Lamb chops
2 Quality Mark lamb rumps
salt
black pepper
Fennel puree
2 large bulbs of fennel
1, large potato
2 cups chicken stock
salt
black pepper
Caramelised shallots
200g Shallots
2 cups lamb stock
a sprig of fresh rosemary
2 Bay leaves
50g butter
Burnt shallots
4, halved Shallots
Fried shallots
2, thinly sliced Shallots
canola oil
salt
Shiraz syrup
1/2 bottle red wine
1/2 cup red wine vinegar
1/2 brown sugar
1 stick cinnamon
1 star-anise
2 Bay leaves
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.
Nutrition Information per Serving (584g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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