Next prepare the sauce ingredients. Skin the tomatoes, cut in half
flick the seeds into a sieve, set over a bowl to drain, then dice the
flesh.
Cool the marinaded lamb rumps on a very hot grill till done to your
liking. Transfer the lamb to a baord and sprinle both side very
generously with the salt. Leave to stand 2-3 mins. while preparing
the garnishes.
Put the chilli oil for the mushrooms in a small frying pan and set
over a med. high heat. When hot add mushrooms. Cool quicly until
lightly browned. Sprinle with salt then tip onto a plate.
While the mushrooms are cooking, heat a large oiled pan over a med.
heat. Add the spinach, sprinkle on a little salt and add some ground
pepper. Reheat gently, don't fry. Arrange on 4 dinner plates.
Wipe out both frypans. Put 1 ts of oil in the small frypan and set it
over a med. high heat. When hot tip in the cherry tomatoes. Stir
quickly and cook 20 secs. until glazed. Turn onto a plate.
Warm the extra virgin olive oil in a frypan. Add the ground spices
then add the diced tomatoe and strained jus, a good splash of
balsamic vinegar, 1/4 ts of salt and the herbs. WArm through then
turn off the heat.
Slice the meat thinly across the grain and transfer to the plates.
Spoon over the tomatoe jus and garnish with the tomatoes, mushrooms and parsnips. Serve immediately.
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