Wednesday, July 16, 2014


Roast lamb rump
6 lamb rump cap on 
Pea & mint puree 
500 grams peas frozen
Handful of fresh mint
100 grams butter
100ml chicken stock
1 small onion, finely diced

Red wine sauce 
500ml red wine
3 springs of thyme
2 cloves of crushed garlic
¼ bay leaf
2 peppercorns
500 ml veal jus

Lemon thyme & bacon sauce 
300ml red wine sauce
1 tablespoon picked lemon thyme leaves
100 grams fresh peas
100 grams diced Kaiser flesh (double-smoked bacon)

Roast lamb rump: Season lamb rumps and sear in a hot pan till caramelised completely. Place in a 200 degree oven and 12 minutes and allow to rest for 15 minutes. Reheat for 1-2 minutes then slice and lay on puree. 
Pea & mint puree: Sweat onions in the butter over gentle heat, when transparent, add mint and chicken stock. Turn up the heat and bring to the boil. Add peas and salt and pepper to taste. Cover with a lid and boil for 3-4 minutes. Blend til smooth and pass through a fine sieve. Serve immediately.
Red wine sauce: Put all ingredients except for the veal jus into a heavy-based saucepan and bring to the boil over a high heat. Boil rapidly to reduce the alcohol, taking care as it may ignite.

When reduced to a thick syrup-about 60ml add the veal jus. Lower the heat and gently simmer for 8 minutes, skimming frequently. Remove from the heat and pour through a fine sieve. Don’t press the contents to extract more liquid as it will make the sauce cloudy and grainy. Serve immediately.
Lemon thyme & bacon sauce: Bring to the boil for 2 minutes then ladle over meat.

bacon recipe source: Chef Neale White, Papa Goose Restaurant, 91 Flinders Ln, Melbourne VIC 3000, Australia

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