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Recipe of the week: Roasted, Marinated Lamb Rump

Lamb rump…with minted parsnips  and lemon/chervil vegetables. Ingredients: • Lamb rump • Garlic • Olive oil • Rosemary Vegetables: • Sugar snaps • Baby corn, blanched in turmeric • Chinese sliced red onion • Chopped chervil • Lemon juice • Parsnips • Butter • Mint jelly   • Fresh mint   • Lamb Jus • Parsnip chips • Hollandaise sauce Directions: Marinade the rumps for at least three days, then “roll” and tie.   Blanch the parsnips until al dente, heat them in butter and then caramelise with mint jelly.   Toss through some fresh mint and season with salt and pepper.   Sauté the sugar snaps, baby corn and Chinese onion in a little butter and then season with lemon juice and chopped chervil.   Season the meat and then seal in a hot pan.   Roast to required level of tenderness.    Serve with hollandaise and lamb jus. Source: Mount Nelson Hotel, Cape Town Please give this recipe a try and let us know what you think by clicking on the comments link… thank you!

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.

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