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Lamb Rump with creamed cabbage & vegetable crisps Lamb Rump with creamed cabbage & vegetable crisps

Lamb Rump with creamed cabbage & vegetable crisps

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This is a great lamb recipe to serve at a dinner party. Make sure to marinade the lamb to tenderise it nicely before cooking.
 

Preparation: 15 mins 
Cooking: 15 mins
Ingredients

Ingredients to serve 4 


4 nice pieces of lamb rump
200ml olive oil
5 cloves of garlic
2 big sprigs of rosemary
1 small head of cabbage
400ml cream
1 carrot, peeled and diced
1 parsnip
1 beetroot
1 onion

To Serve

Carrot purée

Red wine jus
 

Method
  • Preheat the oven to 190oC/370oF/Gas Mark 6
  • Marinade the lamb in the oil, rosemary and garlic, covered in the fridge overnight
  • Once marinated, remove lamb from the oil and season with sea salt. On a really hot pan salt the lamb all over and then place into the oven to cook to your liking. Slice the onion in half and char it on the same pan as the lamb until burnt on one side. I like my lamb medium. This normally takes 5-8 minutes to reach medium depending on the size of the lamb.
  • While the lamb is in the oven thinly slice the cabbage and cook it in a drop of oil for 2 minutes. Then add the diced carrot and cream. Season to taste and cook for a further 3-5 minutes
  • Peel strips off the beetroot and parsnip with a vegetable peeler. Coat them in a small amount of flour and then deep fry in batches for 2-3 minutes until crisp. Drain onto some kitchen paper.
  • Once the lamb is cooked, rest it until ready to serve
  • Lay on the carrot purée, place pieces of the shell of the burnt onion down, spoon on the cabbage, slice and lay the lamb on top and fnally fnish with the crisps and jus. Enjoy
     

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