Coastal Lamb Rump with Lambs Fry, Onion Soubise, Buttered Spinach, Olive Tapenade
BOTSWANA BUTCHERY - Coastal Lamb Rump with Lambs Fry, Onion Soubise, Buttered Spinach, Olive Tapenade, and Barrique Fermented Chardonnay.
200gm Coastal Lamb Rump:
(ask your butcher to clean it up and take the cap off = 180g)
Season the lamp rump, heat a pan to the point where it is almost smoking.
Add a little olive oil to the pan and start to sear all sides of the lamb rump.
You want to get a nice crust on the outside.
Once all the sides are sealed place in oven for 4 mins, turn and cook for a further 4 mins.
Remove from the oven and rest 20-30 minutes in a warm area of the kitcken.
At the restaurant we use Coastal lamb which is a fantastic product, this can be bought at Neat Meat stores in Auckland.
1x large brown onion, roughly cut
3x Cloves of Garlic
100ml Barrique Fermented Chardonnay
Salt to taste
Gently sweat onion without colour in a little butter with chopped garlic.
After 10 minutes add white wine and reduce until liquid has evaporated.
Cover onion mix with cream, add a couple of pinches of salt.
Simmer on a low heat until the onion is very tender.
When ready strain off the excess cream, place the very soft onions into
a blender and blend until very smooth, adjust the seasoning to taste.
1 tbsp. Pitted Kalamata Olives
1 white Anchovy
1 tsp. lemon juice
1 tbsp. extra virgin olive oil
The Tapenade is easy just chop all ingredients until very fine and mix together.
200gm. picked and washed spinach
80gm. Lambs liver
100ml. Beef Glaze
The spinach is wilted in a knob of butter in a hot heavy based pot,
seasoned and placed onto paper towel to soak up the excess liquid.
In the same pot after the spinach has been wilted, add a knob of butter and
place the lambs' liver in, season with salt and cracked black pepper.
This will only need 30 seconds on both sides and then rest for 5 mins.
Heat beef Glaze hot in a small pot. Beef glaze can be bought in any
artisan shops, Sabato, Farro Fresh and even in supermarkets.
To assemble the dish place two tbsps. of the onion soubise on a nice
white plate/bowl, then assemble the spinach into a circle in the center
of the onion puree, place the lamb rump on top and the lambs' liver on
the top of that. A nice quenelle of the tapenade on top and finish with
some of the beef glaze on the outside.