tmedia
Main content

https://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.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating