Recipe of the week: Roasted, Marinated Lamb Rump

…with minted parsnips and lemon/chervil vegetables.

Ingredients:

• Lamb rump
• Garlic
• Olive oil
• Rosemary

Vegetables:
• Sugar snaps
• Baby corn, blanched in turmeric
• Chinese sliced red onion
• Chopped chervil
• Lemon juice
• Parsnips
• Butter
• Mint jelly
• Fresh mint

• Lamb Jus
• Parsnip chips
• Hollandaise sauce

Directions:

Marinade the rumps for at least three days, then “roll” and tie. Blanch the parsnips until al dente, heat them in butter and then caramelise with mint jelly. Toss through some fresh mint and season with salt and pepper. Sauté the sugar snaps, baby corn and Chinese onion in a little butter and then season with lemon juice and chopped chervil. Season the meat and then seal in a hot pan. Roast to required level of tenderness. Serve with hollandaise and lamb jus.

Source: Mount Nelson Hotel, Cape Town