Saturday 4th July 2020
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Serves 4
Preparation time: 15 minutes
Cooking Time: 30 minutes

2 rumps of spring lamb
250g butter
2 medium white onions
500ml white wine
200ml vegetable stock
100g sour cream
A pinch of smoked paprika
Salt to taste

Smoking chips or dust and stove smoker or BBQ with lid required for this recipe

Ingredients for the cabbage:
1 medium summer squash such as carnival squash or butternut squash, peeled and small diced
1 clove of garlic, sliced
150g butter
100g sliced almonds
A pinch of ground nutmeg
Salt to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan fried rump of spring lamb with smoked white onion puree and almondine summer squash.

Heat half the butter in a non-stick pan and gently pan roast the seasoned rump of lamb for 2 minutes each side, set aside to rest.

Meanwhile, slice the onion in half and place it in the smoker or BBQ for 2-3 minutes.

Melt the rest of the butter and add the sliced smoked onion, then cook on medium heat for 2-3 minutes. Season with smoked paprika and salt, wet with 200ml white wine and cook for 5 minutes. Now add the vegetable stock and sour cream and cook for further 10 minutes on low heat. Blend to fine puree.

Melt the butter in a pan with the garlic then add the diced squash and cook for 3-4 minutes on low heat. Add the almonds and season with salt and nutmeg then cook for further 2-3 minutes.

Before serving, pass the pan with the lamb back on the heat and cook for further 2-3 minutes. Wet with the rest of the wine and take the meat out. Now reduce the pan juices for 1 minute to serve as sauce. Slice the rumps and serve.

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