Lamb Rump with Parsnip Puree & Beetroot Salad
Rosemary Infused Lamb Rump Recipe
4
Serves
30 mins
Prep Time
45 mins
Cook Time
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
Ingredients
1kg Quality Mark lamb rump
2 Tbsp butter
2 tsp chopped fresh rosemary
2 tsp fresh mint
2 garlic cloves
finely chopped
2 beetroot
1/2 cup feta
a small handful of leaves mint leaves
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
Preheat the oven to 200 C.
2
Soften the butter and combine with the herbs and garlic.
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.
Nutrition Information per Serving (524g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
3621 kJ (865 kcal)
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)
