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http://www.lifestylefood.com.au/recipes/72/lamb-rump-with-potatoes-and-baby-beets

LifeStyleFOOD.com.au

Chefs Linda Franz and Bevan Smith present this delicious main course.

Ingredients

  • Lamb

  • 200 g lamb rumps trimmed leaving a little fat

  • 2 sprigs rosemary

  • 2 garlic cloves crushed

  • 0.5 lemon zest

  • 0.5 cup olive oil

  • jus demi-glace available at good delicatessens

  • Potatoes

  • 500 g bintje potatoes

  • 3 medium red onions

  • 3 sprigs thyme

  • 0.5 head garlic cut in half

  • olive oil

  • salt

  • pepper

  • Beetroot

  • 2 bunches baby beetroots

  • 3 sprigs thyme

  • 0.5 head garlic cut in half

  • olive oil

  • salt

  • pepper

  • Salsa Verde

  • 1 cup basil leaf

  • 1 cup flat-leaf parsley

  • 2 garlic cloves crushed

  • 50 g salted capers well rinced

  • 3 anchovy fillets in oil, drained, rinsed and dried

  • 1 tablespoon red wine vinegar

  • 2.5 teaspoons extra virgin olive oil

  • salt

  • freshly ground black pepper

Method

  • Lamb:

  • 1.

    Place lamb in a shallow baking tray.

  • 2.

    For the marinade, combine rosemary, garlic, lemon zest and olive oil.

  • 3.

    Brush liberally over lamb and allow to marinate refrigerated.

  • 4.

    Preheat oven to 230°Celsius.

  • 5.

    Heat an oven tray in oven until hot.

  • 6.

    Heat a wide, heavy based frying pan over high heat.

  • 7.

    Brush lamb and olive oil and season with salt and black pepper.

  • 8.

    Seal lamb in pan achieving good colour on all sides.

  • 9.

    Place lamb on the hot oven tray and roast approximately 15 minutes or until medium.

  • 10.

    Remove from oven and allow to rest for 5 minutes.

  • Potatoes:

  • 1.

    Preheat oven to 200° Celsius.

  • 2.

    Slice potatoes into thirds.

  • 3.

    Cut onions into wedges leaving root end in tact to hold segments together.

  • 4.

    Place potatoes, onions, garlic and sprigs of thyme into a large bowl.

  • 5.

    Toss together with a generous amount of olive oil.

  • 6.

    Spread onto an oven tray that has been lined with baking (silicone) paper and season with salt and black pepper.

  • 7.

    Roast until potatoes are golden and onions have begun to caramelise. (Be careful not to burn them.)

  • Beetroot:

  • 1.

    Place unpeeled whole beetroot in a large bowl with garlic and thyme.

  • 2.

    Toss together with a generous amount of olive oil.

  • 3.

    Spread onto an oven tray and season with salt and black pepper.

  • 4.

    Cover with aluminium foil and roast until beets are cooked. (Knife when inserted should slide out easily.)

  • 5.

    Allow to cool.

  • 6.

    Peel and halve.

  • Salsa Verde:

  • 1.

    Finely chop the herbs, garlic, capers and anchovies and place in a bowl.

  • 2.

    Whisking well, drizzle in the vinegar then the oil.

  • 3.

    Flavour with mustard, salt and pepper.]

  • 4.

    Cover and store in the refrigerator.

  • To Serve:

  • 1.

    Divide potatoes, onions and baby beets between plates (reheat briefly if necessary).

  • 2.

    Carve lamb rumps into three slices and arrange on top of potatoes.

  • 3.

    Drizzle over with a little hot jus and top with a spoonful of salsa verde.

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