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Seared & Roasted Lamb Rump

with Pickled Onion & Fennel, Hummus and Tzatziki Dip

Ingredients

Lamb

• 2 x 300 g lamb rumps
• Salt
• Olive oil (for searing)
• 2 tbsp butter
• 2 cloves garlic, crushed
• Pinch chilli flakes
• Flaky salt

Lemon Herb Rice

• 1 cup basmati rice
• 1.5 cups water
• 1/2 tsp salt
• Zest of 1 lemon
• 1 tbsp butter
• 1-2 tbsp parsley, finely chopped

Hummus

• 1 tin chickpeas, drained
• 3 tbsp tahini
• 1 clove garlic
• 3 tbsp lemon juice
• 3-5 tbsp cold water
• 2 tbsp olive oil
• 1/2 tsp salt

Tzatziki

• 200 g Greek yoghurt (strained)
• 1 cucumber
• 1 clove garlic
• 1-2 tsp dill
• 2 tsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt

Pickled Onion & Fennel

• 1 red onion, halved end to end, then thinly sliced
• 1/2 fennel bulb, thinly sliced (remove core)
• 1/2 cup white wine vinegar
• 1 tbsp sugar
• 1 tsp salt

Mint Dressing

• Fresh mint (handful, chopped)
• White wine vinegar
• 2 pinches sugar
• Pinch salt
• Small amount of boiling water

Garnish

• 1 tomato, diced
• Fresh parsley
• Paprika
• Olive oil

Method

Make the Hummus

1. Blend tahini, lemon juice, garlic and salt
2. Add chickpeas and blend
3. Add cold water gradually while blending until smooth
4. Add olive oil and blend until silky

Make the Tzatziki

1. Remove cucumber skin with a peeler
2. Cut into quarters lengthways
3. Remove seeds with a spoon and set seeds aside
4. Slice long thin threads from end to end, then cut threads into 3-4 cm lengths
5. Salt and rest 10-15 minutes
6. After resting, squeeze handfuls of cucumber to remove liquid
7. Blend garlic, lemon juice and olive oil until smooth - add some of the reserved cucumber seeds if you need more liquid in the blender
8. Combine blended mix with cucumber and yoghurt
9. If tzatziki is flat, add lemon - if dull, add salt

Make the Mint Dressing

1. Finely chop mint
2. Add sugar and salt
3. Pour a small amount of boiling hot water over mint
4. Let sit for 1-2 minutes
5. Add white wine vinegar just to cover

Prepare the Pickle

1. Combine onion and fennel with vinegar, sugar & salt
2. Set aside to lightly pickle

Start the Rice

1. Rinse rice to remove starch until water runs clear
2. Cook with water and salt over low heat with lid on

Cook the Lamb

1. Pat lamb dry, score fat and season with salt
2. Heat pan with oil over medium high heat
3. Place fat side down and render until golden
4. Sear all sides
5. Transfer to oven at 180°C / 355°F and cook for 10-15 minutes
6. Rest for 10 minutes

Finish the Rice

1. Fluff rice after resting
2. Add lemon zest, butter and parsley
3. Mix through gently

Finish the Lamb

1. Slice lamb thinly
2. Heat pan, melt butter with garlic
3. As soon as butter melts, return sliced lamb to pan for 15 seconds to reheat and coat
4. Remove immediately

Plating

1. Spread hummus onto plate
2. Add rice
3. Arrange lamb over rice
4. Add tzatziki, pickled onion & fennel, and tomato
5. Spoon mint over lamb (minimal vinegar)
6. Finish with olive oil, paprika and parsley

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