Recipe of the week: Roasted, Marinated Lamb Rump
Mount Nelson Hotel, Cape Town
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…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 Â
• Fresh mint Â
• Lamb Jus
• Parsnip chips
• Hollandaise sauce
Directions:
Marinade the rumps for at least three days, then roll and tie. Â Blanch the parsnips until al dente, heat them in butter and then caramelise with mint jelly. Â Toss through some fresh mint and season with salt and pepper. Â Sauté the sugar snaps, baby corn and Chinese onion in a little butter and then season with lemon juice and chopped chervil. Â Season the meat and then seal in a hot pan. Â Roast to required level of tenderness. Â Â Serve with hollandaise and lamb jus.
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