INGREDIENTS

INSTRUCTIONS

FOR THE LAMB
FOR THE SWEDES
FOR THE ROASTED SHALLOTS
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 190°c. 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
190° 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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