2017-08-21
Char-grilled Lamb Rump on a Tabbouli-filled Tuile topped with cashew nut and mint pesto
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Char-grilled Lamb Rump on a Tabbouli-filled Tuile topped with cashew nut and mint pesto

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<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 40 mins Cook: 40 mins
Serves 20 Serves 20
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Ingredients

  • 2 Quality Mark lamb rumps, trimmed

For the Tabbouli

  • 200g cracked wheat (bulgur)
  • 2 cloves garlic, peeled, crushed and finely chopped
  • 3 tablespoons oil
  • 10 fresh spears of mint, leaves removed from the stems and chopped
  • 1 cup parsley, chopped
  • Zest and juice of 2 lemons
  • 6 spring onions, finely chopped
  • 2  tomatoes, cores removed and diced into 1cm pieces

For the Savoury Tuiles

  • 100g Parmesan cheese, finely grated
  • 30g tasty Cheddar cheese, finely grated
  • 2 tablespoons plain flour

For the Mint and Cashew Nut Pesto

  • 500ml olive oil
  • 400g fresh mint leaves
  • 2 cups roasted cashew nuts
  • 2 tablespoons Parmesan cheese

Method

Pre-heat oven to 180ºC. Season the lamb rumps with salt and freshly ground pepper. Seal the lamb rumps in a hot heavy based pan. Place in a roasting dish. Place the lamb in the preheated oven and roast until medium rare (approximately 15 minutes). Once cooked, rest in a warm place for 6-8 minutes.

For the Tabbouli

Place the cracked wheat in a microwavable bowl and just cover with boiling water. Set aside until all the water has been absorbed. Meanwhile place the garlic, olive oil, mint leaves, parsley, lemon zest and juice and spring onions in a bowl. Season generously with sea salt and freshly ground black pepper and mix well. Once the cracked wheat has absorbed all the water use a fork to break it up and carefully add the chopped tomatoes and oil mixture. Check the seasoning and adjust if required.

For the Tuile

Place the cheeses and flour into a food processor and process until the mixture resembles fine breadcrumbs. Place a round pastry cutter, approximately 5cm, on a baking paper covered oven tray and fill with 1½ tsp of the cheese mixture. Carefully remove the cutter and repeat with the remaining mixture allowing 8-10 rounds per tray. Bake the rounds in a moderate oven (160°C) for about 5 minutes or until they are lightly browned. Slide a metal spatula underneath each of the tuile and lift into a small ramekin dish, pressing it into the dish as you do so. The ramekin needs to be small enough for the tuile to cover the sides producing a basket shape when pressed. Leave to cool and become firm.

For the Mint and Cashew Nut Pesto

Blend all the ingredients in a food processor until the mixture resembles a coarse paste. Note: This makes approximately 1 litre which can be stored in the fridge for a good length of time.

To serve

Fill each tuile with tabbouli. Place a slice of lamb on top of the tabbouli. Top with half a teaspoon of pesto.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving*

Serving size: 86g
Energy kJ (kcal) 650 (155)
Protein (g) 9.0
Fat (g) 10.3
Saturated (g)
3.0
Carbohydrate (g) 6.1
Sugars (g)
1.2
Sodium (mg) 100
Iron (mg) 1.4
Zinc (mg) 1.5
Vitamin B12 (ug) 0.4
Vitamin D (ug) 0.02
Selenium (ug) 3.6

*Per tuile

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