Lamb Rump with Fennel Puree, Caramelised Shallots & Shiraz Syrup
If youre looking for a recipe thats guaranteed to impress then look no further than this beautiful grass-fed lamb rump with fennel puree, caramalised shallots, and Shiraz syrup.
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IngredientsLamb Chops
Fennel Puree
Caramelised Shallots
Burnt Shallots
Fried Shallots
Shiraz Syrup
|
Method |
Energy kJ (kcal) | 2005 (479) |
Protein (g) | 13.8 |
Fat (g) | 23.8 |
Saturated (g) | 12.5 |
Carbohydrate (g) | 35.1 |
Sugars (g) | 26.5 |
Sodium (mg) | 393 |
Iron (mg) | 5.0 |
Zinc (mg) | 2.1 |
Vitamin B12 (ug) | 1.0 |
Vitamin D (ug) | 0.6 |
Selenium (ug) | 4.0 |
For the burnt shallots, put the half shallots cut side down on a hot fry pan until all the edges are burnt. Remove from the pan and set aside.
For the fennel puree, cut the potato and fennel and put into a pot of chicken stock. Season well. Boil until soft. Remove and mash, then sieve till smooth.
For the fried shallots, heat the oil to 180 degrees in a fry pan. Add the shallots and cook till brown. Remove onto baking paper and season with salt.
For the Shiraz syrup, add all the ingredients into a pot and bring to the boil. Let simmer for 10 minutes then remove from heat and allow to cool with all the ingredients in it so they infuse. Once cool, sieve.