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Slow Cooked Lamb Rump with Kipfler Potatoes and Macadamia Puree

This is the Bentley Restaurant and Bar's signature dish from Head Chef Brent Savage.


  • Slow Cooked Lamb

  • 6 Lamb Rumps

  • 60 ml Extra Virgin Olive Oil

  • Kipfler Potaoes & Zucchinis

  • 300 g Kipfler Potatoes - Peeled

  • 6 Zucchini Flowers

  • 30 ml Olive Oil

  • 20 g Butter

  • Macadamia Puree

  • 200 g Macadamias – Roasted

  • 150 ml Milk

  • 20 ml Sherry Vinegar

  • 3 clove Garlic – Roasted

  • ½ Lemon (Juice)

  • 30 ml Vegetable Oil

  • Presentation

  • 50 ml Lamb Jus


  • Slow Cooked Lamb:

  • 1.

    Pre-heat a large pot of water to 63C. Trim any excess sinew off the lamb. Sprinkle with salt and place into individual vacpak bags olive oil, then seal (see sous-vide masterclass). Place bag into the water, and cook for 3 hours. Pre-heat the oven to 180C. Remove from pot and take lamb out of bags. In a frying pan, sear the lamb, fat side down. Place in oven for a further 4 minutes. Remove and rest in a warm place, ready to serve.

  • Kipfler Potaoes & Zucchinis:

  • 1.

    Cut the potatoes into 1cm thick pieces cross ways. Warm the butter and half the olive oil in a small saucepan. Add potatoes and cook at a medium heat for 15 minutes. Season with salt and pepper. Remove the petals from the zucchini flowers and set aside. Cut the remaining zucchini into quarters, cross ways. In a small saucepan sauté the zucchini with the remaining olive oil, then season with salt and pepper. Keep both zucchini and potatoes in a warm place ready for serving.

  • Macadamiaa Puree:

  • 1.

    In a medium saucepan, cook the macadamias in the milk on a low heat for 20 minutes. Transfer to an upright blender, and add remaining ingredients. Blend until a smooth puree has formed, then pass through a fine sieve. Season with salt. Set aside in a warm place ready to serve.

  • Presentation:

  • 1.

    Spread the macadamia puree across the plate. Slice the lamb rump into 4 pieces and place around the plate scattering zucchini and kipfler potaoes in between. Garnish with zucchini flowers and parmesan crumbs. Finish with a drizzle of lamb jus.


Read LifeStyle FOOD's Q&A with Brent Savage and find out more about his new cookbook "BENTLEY - Contemporary Cuisine" HERE

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