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.
Rate this recipe
Share
High Iron
Ingredients
Lamb
2 Quality Mark lamb rumps
salt
to season
black pepper
to season
Fennel purée
2 large bulbs of fennel
1 large potato
2 cups chicken stock
salt
to taste
black pepper
to taste
Caramelised shallots
200g shallots
peeled whole
2 cups lamb stock
a sprig of fresh rosemary
2 bay leaves
50g butter
Burnt shallots
4 shallots
halved
Fried shallots
2 shallots
thinly sliced
canola oil
for frying
salt
to taste
Shiraz syrup
1/2 bottle red wine
1/2 cup red wine vinegar
1/2 cup brown sugar
1 stick cinnamon
1 star-anise
2 bay leaves
1 sprig fresh rosemary
To Serve
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.
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.
Nutrition Information per Serving (584g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2005 kJ (479 kcal)
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)
