2017-08-21
Lamb Rump with Parsnip Puree & Beetroot Salad
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Lamb Rump with Parsnip Puree & Beetroot Salad

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A premium cut of lamb deserves the premium paring that this recipe delivers.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 45 mins Cook: 45 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

Ingredients

  • ​1 kg Quality Mark lamb rump
  • 2 tablespoons butter
  • 2 sprigs rosemary
  • small handful mint
  • 2 cloves garlic
  • 2 beetroot
  • ½ cup feta
  • small handful mint leaves
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • salt and pepper
  • olive oil
  • ⅓ cup pine nuts
  • 3 parsnips
  • ½ cup cream
  • 2 tablespoons butter

 

Method

Soften the butter and combine with the fresh herbs. Finely grate the garlic. Rub the herb butter over the lamb rump and season with salt & pepper. In a hot pan with a little olive oil, sear the lamb on each side. Place the lamb in a pre-heated oven at 180degrees for 25 minutes.
 
Peel the beetroot and chop into small cubes. Place in a saucepan with some olive oil, the balsamic vinegar, sugar, salt & pepper and cook until tender.
 
Peel and chop the parsnips, boil in a pot and cook until a fork easily goes through.
 
In a bowl, crumble feta and chop the mint leaves. Add toasted pinenuts and the beetroot. Season if needed and add the olive oil. Combine all the ingredients.
 
Drain the parsnips and place in a food processor. Add butter and cream, salt & pepper. Process until smooth.
 
Let the meat rest for 10 minutes under foil and tea towels. Slice the meat and arrange on the puree, top with the beetroot salad.
 
  • Suitable Cuts
  • Nutrition
Weight 524g
Energy                  3621 (865)
Protein                 61.2
Fat                          60.0
Sat Fat                  28.2
Carb                       20.1
Sugar                     17.4
Sodium                 1257
Iron                        7.7
Zinc                        10.0
Vit B12                  5.0
Vit D                      0.66
Selenium             16.6

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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