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Lamb Rump with Parsnip Puree & Beetroot Salad

Rosemary Infused Lamb Rump Recipe

4

Serves

30 mins

Prep Time

45 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

A premium cut of lamb deserves the premium paring that this recipe delivers.

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High Iron

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Lamb,

Special Occasion & Entertaining,

Dinner,

Ingredients

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1kg Quality Mark lamb rump

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2 tbsp butter

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2 tsp chopped fresh rosemary

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2 tsp finely chopped fresh mint

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2 garlic cloves

finely chopped

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2 beetroot

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1/2 cup feta

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a small handful of leaves fresh mint leaves

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2 tbsp balsamic vinegar

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1 tbsp brown sugar

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salt

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black pepper

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olive oil

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1/3 cup pine nuts

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3 parsnips

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1/2 cup cream

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2 tbsp butter

Method

To Make Lamb

To Make Vegetables

To Serve

1

Preheat the oven to 200 C.

2

Soften the butter and combine with the herbs and garlic.

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Start Timer

3

Rub the herb butter over the lamb rump and season with salt & pepper.

4

In a hot pan with a little olive oil, sear the lamb on each side.

5

Place the lamb in the oven for 8-10 minutes.

6

Let the meat rest for 10 minutes under foil.

More info

Nutrition Information per Serving (524g)

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

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Energy

3621 (865)kJ

Protein

61.2g

Total Fat

60g

Saturated Fat

28.2g

Carbs

20.1g

Sugars

17.4g

Sodium

1257mg

Iron*

7.7mg

* Percentage of recommended daily intake (Aust/NZ)

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