Lamb rump, bbq spring cabbage, pea & mint puree, orange carrots & tomatoes

Serving size: 4

2 lamb rumps
1 hispi cabbage
12 baby carrots
6 cherry tomatoes
300g peas
Sprig of mint
2 sprigs of marjoram
3 cloves of garlic
Olive oil
Glass of red wine
1 pint of lamb stock
½ pint of orange juice
BBQ seasoning
1 tsp onion powder
1 tsp paprika
1 tsp cayenne pepper
1 tsp sea salt
1 tsp brown sugar

Featured in:
March 2021

Pre-heat the oven to 200°C. Heat up an ovenproof sauté pan. Add olive oil, a knob of butter, garlic, marjoram and then the lamb. Colour the meat on all sides, roast in the oven for 12 minutes, and then leave to rest.

Boil the peas and mint in salted water, until soft. Puree the peas and mint in a food processor, adding some of the cooking water to make a smooth consistency.

Simmer the whole cabbage in salted water for 4 minutes, drain and leave to cool. Once cooled, cut into quarters, season with BBQ seasoning on the inner and grill.

Simmer baby carrots in orange juice and a little salt and marjoram.

Cut the tomatoes in half, sprinkle with a little BBQ seasoning and place under a low grill for 5-10 minutes, then top with marjoram leaves.

In the lamb pan, reduce the red wine by ¾ and add the lamb stock. Reduce by ½ and sieve.

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