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Lamb Rump with Pistachio Crust and Kumara Mash

Spice up your Sunday roast game with this gorgeously crusted lamb rump. Serve with honeyed carrots and a silky smooth kumara mash for ultimate enjoyment.

Lamb Rump with Pistachio Crust and Kumara Mash

Serves 2-4

1 pack Silver Fern Farms 
Lamb Rump
50g shelled pistachios, roughly chopped
3 cloves garlic, finely chopped
½ cup breadcrumbs or 
panko crumbs
¼ cup olive oil
3 sprigs of fresh rosemary, finely chopped
1 lemon, zest and juice
1 tbsp Dijon mustard
3 large kumara
2 tbsp olive oil
6 cloves garlic, whole
½ cup cream
8 baby carrots, washed
200g broccolini stems
1 tbsp clear honey, mixed with 
2 tbsp hot water
Balsamic reduction, to serve

Remove the lamb from the fridge and allow to come to room temperature. Preheat oven to 200˚C (fan bake).
Make a crust by mixing pistachios, garlic, breadcrumbs, olive oil, rosemary, lemon juice and zest. Season with salt and freshly ground black pepper.

Brush the lamb with mustard. Heat in a heavy-based frying pan or grill until medium hot. Sear lamb on all sides for 1-2 minutes until beginning to brown.

Remove from heat and transfer to an oven rack with an oven tray underneath. Place crust mix on top of lamb and push down to cover. Bake for 10-15 minutes. Remove from the oven 
and allow to rest for 
5 minutes before serving.

Meanwhile, peel kumara,
 cut into quarters, place in a microwave-proof bowl and 
cover with water. Microwave 
for 10 minutes.
Drain and dry kumara, toss with olive oil and transfer to an oven tray lined with baking paper. Roast in the oven, along with second measure of garlic, for 20-30 minutes or until cooked.

Remove the skins from 
the garlic and transfer along with the kumara to a heatproof bowl. Add cream and blend until smooth. Cover.

Meanwhile, place carrots and broccolini on another baking tray lined with baking paper. Drizzle over the liquid honey mix. Roast for 10-15 minutes, until beginning to caramelise and are tender.

Serve the sliced lamb 
rumps with creamy kumara 
mash, honey glazed 
carrots and broccolini. 
Accompany with 
extra pistachios and 
serve with a caramelised 
balsamic reduction.

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