Lamb Rump with Parsnip Puree & Beetroot Salad
Rosemary Infused Lamb Rump Recipe
4
Serves
30 mins
Prep Time
45 mins
Cook Time
A premium cut of lamb deserves the premium paring that this recipe delivers.
Rate this recipe
Share
High Iron
Lamb,
Special Occasion & Entertaining,
Dinner,
Ingredients
1kg Quality Mark lamb rump
2 tbsp butter
2 sprigs fresh rosemary
a small handful of fresh mint
2 garlic cloves
2 beetroot
1/2 cup feta
a small handful of leaves fresh mint
2 tbsp balsamic vinegar
1 tbsp brown sugar
salt
black pepper
olive oil
1/3 cup pine nuts
3 parsnips
1/2 cup cream
2 tbsp butter
Method
To Make Lamb
To Make Vegetables
To Serve
1
Soften the butter and combine with the fresh herbs.
Start Timer
2
Finely grate the garlic.
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 a pre-heated oven at 180 degrees for 25 minutes.
Nutrition Information per Serving (524g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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)
Related recipes
Back to all recipes
1 hrs 15 mins prep |
38 mins cook
Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad
10 mins prep |
20 mins cook
Nourishing Mexican Beef Bowl
30 mins prep |
8 hrs 30 mins cook
Slow Cooker Beef Cheeks with Red Wine Reduction
15 mins prep |
8 mins cook
Lamb & Kawakawa Herb Burgers with Lemon Feta
