| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Jude1 |
1 |
servings |
INGREDIENTS
| 4 |
|
Lamb rumps |
| 1 |
ts |
Celery salt |
| 1 |
ts |
Garlic pepper |
| 1 |
ts |
Paprika |
| 1 |
ts |
Cracked pepper |
| 2 |
tb |
Extra virgin olive oil |
| 2 |
|
Sliced onions |
| 40 |
g |
Butter |
| 150 |
g |
French green beans |
| 1 |
pn |
Dried tarragon |
|
|
Salt & Pepper to season |
INSTRUCTIONS
LAMB RUMP
FRENCH BEAN SALAD
Lamb Rump:
Combine the paprika, celery salt, garlic pepper, cracked pepper and olive
oil in a shallow bowl.
Place the meat in the marinade and ensure it is well coated. Refrigerate
the meat in the marinade for about two hours.
Place the lamb and marinade in a hot frying pan and quickly seal the meat.
Place the meat in a roasting pan and roast in the oven at 180 C for 15-18
minutes.
Leave to rest while you make the salad.
French Bean Salad:
Slice the onion and caramelise in the melted butter in a frying pan.
Meanwhile bring the beans to the boil.
Drain and refresh in iced water.
Add the beans to the onions together with a pinch of tarragon and salt and
pepper.
To Serve:
Place bean salad on a plate, lay the lamb rump on top and serve with Sweet
Tomato and Bell Pepper Chutney.
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