INGREDIENTS

INSTRUCTIONS

Finely slice the garlic and remove the rosemary and thyme from the
wooden stalks.  In a large bowl, place the garlic, rosemary and thyme
leaves and  olive oil and mix well. Add the lamb and toss well to coat
each lamb  rump with the marinade. Add lots of freshly ground black
pepper then  cover the lamb with plastic wrap and allow to marinate in
the fridge  for 24 hours.  Preheat the oven to 190øc. To cook the
lamb, add an extra tablespoon  of oil to a heavy frypan. Add the lamb
rumps and sear thoroughly over  a high heat so that the lamb is deep
golden on both sides. Place the  frypan in the preheated oven for 8
minutes then remove and cover the  pan with foil and allow the meat to
rest for 2 minutes. When ready to  serve, slice the lamb rumps thinly.
For the swedes: Peel and dice the swedes then melt the butter and add
the swedes, tossing them over a high heat until lightly golden, about
5 minutes. Add 3 tablespoons water and cover the pan. Turn the heat
down to low and cook the swedes until they are soft enough to mash
lightly. Season to taste with salt and pepper.  For the roasted
shallots: Place the peeled shallots in a small  roasting pan and splash
with olive oil and add salt and pepper to  taste. Bake in the 190ø
oven until golden brown and caramelised,  tossing regularly - about 50
minutes.  To serve, place a mound of mashed swede on each plate and top
with a  sliced lamb rump. Top with some roasted shallots and drizzle
with  rosemary dressing (see next page).  Converted by MC_Buster.  Per
serving: 1101 Calories (kcal); 115g Total Fat; (90% calories from
fat); 3g Protein; 23g Carbohydrate; 131mg Cholesterol; 514mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0
Fruit; 23 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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