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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

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 sprigs fresh rosemary

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a small handful of fresh mint

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2 garlic cloves

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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

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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

Soften the butter and combine with the fresh herbs.

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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.

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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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