Chargrilled Lamb Rumps
Yield: 4 Servings
4
parsnips
12
cardamom pods
1 T
coriander seeds + 1 ts.
3 T
olive oil
4
garlic clove,crushed
8
strips of orange peel
4
lamb rumps about 150gr. ea
3
bird's eye chillies,dried
1
bunch spinach,washed&trimmed
150 g
roma tomatoes
16
button mushrooms
16
cherry tomatoes
4 T
extra virgin olive oil
2 T
mint,fine chopped
2 T
coriander,fine chopped
1
dash balsamic vinegar
1
salt
1
pepper
1
oil of deep frying
1
sprig of rosemary
Peel the parsnips, trim and shave into long strips. Fry in hot oil
in a deep fryer til lightly golden. Drain briefly on paper, sprinkle
with salt, then store airtight once cooled.(Can be kept up to 2 days)
Split the cardamom pods and extract the seeds. Put half of them in a
dish with 1 teaspoon of coriander seeds, the olive oil, garlic and
orange peel and blend together to make a marinade. Add the lamb
rumps, turn to coat in the marinade, then pepper to taste. Cover and
leave a room temp for 1 hour.
Grind the rest of the cardamom pods with the 1 tb of coriander seeds
and set aside for the tomato jus.
Mix the dried chillies and rosemary with 2 tb olive oil. Set aside
for the mushrooms.
Plunge the spinach into boiling water. Count to 30 and remove and
drain with cool water. Drain again.
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