Lamb Rump

 With broad beans, mushrooms, baby roast potatoes, balsamic vinegar and a white wine sauce.

Ingredients
  • Lamb Rump (size to suit)
  • 100g Broad Beans
  • 1/2 Finely chopped Onion
  • 1 Finely chopped Garlic Clove
  • 100g Chestnut Mushrooms
  • 100ml White Wine
  • 50ml Balsamic Vinegar
  • New Potatoes (qty as required)
  • Olive Oil
  • Garlic
  • Rosemary
Method
  1. Pan fry the lamb until golden on all sides
  2. Blanch the broad beans in boiling water, refresh and remove from their pods
  3. Roast the potatoes in garlic, rosemary and olive oil.  Place in the oven for approximately 25 minutes
  4. Place the lamb in the oven for 12 minutes at 180˚c
  5. Sauteee the onions, garlic and mushrooms until cooked.  Add the broad beans
  6. Take the lamb out of the oven and rest on a plate for a few minutes
  7. Add the balsamic and wine to the lamb juices in the pan and reduce by 2/3's
  8. Serve as picture suggests

Download the recipe card here.