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    Recipes — lamb rump

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    Lamb Rump with Burrata and Marinated Romano Peppers

    This easy lamb rump recipe is fantastically quick to cook and has plenty of Mediterranean flavour, making it ideal for al fresco summer suppers. The simple pan-roasted lamb comes into its own when served alongside vibrant, roasted red peppers in a fragrant marinade and a mound creamy burrata.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes, plus 45 minutes marinating
        •    Yield: Serves 4


    Ingredients

        •    4 lamb rumps, each weighing approx. 130g


    Marinated Romano Peppers:

        •    25g of fresh thyme
        •    25ml of sherry vinegar
        •    500g of romano pepper
        •    25ml of balsamic vinegar
        •    150ml of extra virgin olive oil
        •   
    25g of fresh rosemary, whole sprigs
        •    50g of garlic cloves, whole cloves lightly crushed in the skins


    To serve:

        •    240g of burrata, (4 balls approx. 60g each)
        •    
    1 bunch of Greek basil, leaves shredded
        •    extra virgin olive oil


    Method

    1. Preheat a grill or barbecue to a high heat and grill the Romano peppers, turning regularly, until the skins are blistered and blackened all over.
    2. Alternatively, this can be done in batches by holding the peppers with tongs over an open gas flame. Transfer the hot peppers to a large bowl and add the other marinade ingredients. Cover the bowl with cling film and leave to marinate for 45 minutes.
    3. After this time, remove the peppers from the marinade. Peel off the blackened skins and tear the peppers into large strips, discarding any seeds. Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the strained marinade liquid and set aside until required.
    4. When ready to cook the lamb, preheat the oven to 180°C/gas mark 4. Place the rumps fat-side down in a cold, ovenproof frying pan and place over a medium heat. Allow the fat to gently render down until golden – this should take about 8 minutes.



    This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/lamb-rump-recipe-burrata-red-peppers

    Lamb Noodle Salad

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 4

    Ingredients

        •    500g lamb leg steak or rump steak, cut into strips
        •    2 tsps oil
        •    2 tsps grated ginger
        •    90g soba noodles, cooked
        •    1 bunch Chinese broccoli
        •    150g snow peas, finely sliced
        •    1 red capsicum, cut into thin strips
        •    2 tbsps soy sauce
        •    1 tbsp sesame oil
        •    Juice of 1 lime
        •    2 spring onions, finely sliced
        •    1 tbsp toasted sesame seeds
        •    Lime wedges, to serve

    Method

    1. Combine lamb with the oil and ginger. Heat the wok, ensure it is hot. Stir-fry the lamb in 3 batches. Reheat the wok between each batch. Set lamb aside.
    2. Toss the vegetables in the work until just cooked and combined with noodles and lamb in a large bowl. Add the combined soy, sesame oil and lime juice.
    3. Sprinkle with spring onions and sesame seeds to serve. Add lime wedges on the side.



    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-noodle-salad/#

    Rosemary & Caramelised Onion Lamb Rump

    This special occasion dinner uses a handy method of starting the lamb in a cold pan so the outside gets golden, before roasting for the ideal tenderness. Although there’s a bit of prep at the start, you’ll have time to relax while the lamb and veggies are in the oven – set the table, pour the wine or just put your feet up while the flavours mingle into a magic meal.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 packet lamb rump
        •    1 bunch rosemary
        •    2 unit potatoes
        •    1 packet slivered almonds (ContainsTree Nuts)
        •   
    1 block fetta cheese (ContainsMilk)
        •   
    2 clove garlic
        •    1 tub caramelised onion chutney (ContainsMilk)
        •   
    1 bunch Dutch carrots
        •    1 bag green beans

    Method

    1. Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a medium frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. TIP: Starting the lamb in a cold pan helps the fat melt without burning. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to an oven tray lined with baking paper. Set aside until step 4. Discard the fat from the frying pan.

    2. While the lamb is in the frying pan, cut the potato (unpeeled) into 2cm wedges. Trim the green tops from the Dutch carrots. Place the potatoes and Dutch carrots on an oven tray lined with baking paper. Drizzle generously with olive oil and season with the salt and a pinch of pepper. Set aside until step 4.

    3. Finely chop the garlic (or use a garlic press). Pick the rosemary leaves and finely chop. In a medium bowl, combine the garlic, rosemary, caramelised onion chutney and balsamic vinegar. Drizzle with olive oil and stir to combine. Spoon the onion jam mixture over the fat-side of the lamb once it is on the oven tray.

    4. Place the potatoes and carrots on the top oven rack and the lamb on the middle oven rack. Roast the lamb for 15-20 minutes for medium or until cooked to your liking. Remove the tray from the oven and cover with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests! Keep roasting the potatoes and carrots until golden and cooked through, 10 minutes

    5. While the lamb is resting, trim the green beans. Wipe out the frying pan and return to a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans with a dash of water. Cook, tossing, until just tender, 4-5 minutes. Season with salt and pepper.

    6. Thinly slice the caramelised onion lamb rump. Divide the roasted potatoes, Dutch carrots and green beans between plates. Top with slices of the lamb rump and spoon over the juices from the tray. Sprinkle with slivered almonds and crumble over the fetta.



    This great family recipe is thanks to Hello-Fresh Recipes at https://www.hellofresh.com.au/recipes/rosemary-caramelised-onion-lamb-rump-5b14c29b30006c751e006102