Prep time: 1 hour and 15 minutes, plus marinating time
Cook time: 35 minutes
Serves 4.
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Ingredients
Steamed peas, to serve
Lamb
60ml olive oil
1 tbs finely chopped rosemary
4 garlic cloves, crushed
800g lamb rumps
Carrot-top salsa
1 ½ cups chopped carrot top leaves
2 cups basil leaves
1 cup mint leaves
1/3 cup pickled baby gherkins (cornichons)
1 tbs baby capers, drained
2 tsp Dijon mustard
1 tbs sherry vinegar
160ml extra virgin olive oil
1-2 small ice cubes
Dutch carrot puree
500g baby or Dutch carrots (stems and leaves trimmed and reserved for salsa)
75g butter, chopped
3 tsp lemon juice
Onion rings
225g plain flour
2 tsp paprika
1 large brown onion, cut into 3mm-thick rings separated
Canola oil, for deep frying
Method
1. To prepare lamb, combine oil, rosemary and garlic in a dish or container, just big enough to fit lamb in a single layer. Season generously. Add lamb and rub mixture into meat. Refrigerate, covered, for 1 hour or up to overnight to marinate.
2. To make carrot-top salsa, place carrot-top leaves in a large bowl of water and agitate to release any dirt. Drain and rinse under cold running water. Pat dry. Transfer to a blender with all remaining ingredients except the oil and ice. Blend to form a puree. With motor operating, drizzle in oil until well combined. Add ice cubes and blend to combine. Season.
3. To make carrot puree, scrub or peel carrots, then coarsely chop. Place in a large saucepan of cold salted water with half the butter. Bring to a boil and boil until soft. Drain and transfer to a blender. Add lemon juice and remaining butter. Blend to form a smooth puree. Season. Pass through a fine sieve if desired.
4. Preheat oven to 190C. Bring lamb to room temperature.
5. Heat a large frying pan over medium-high heat. Cook lamb, in batches, turning, for about 10 minutes or until browned all over and fat has rendered down. Transfer to the oven and roast for about 10-15 minutes or until cooked to your liking. Transfer to a rack over a tray and lightly cover with foil to rest for 10 minutes. Slice to serve and drizzle with resting juices.
6. To make onion rings, combine flour and paprika in a shallow bowl. Season generously. Working in batches, dust onion rings in flour mixture. Deep fry until golden and crisp. Drain on paper towel. Season.
7. Serve sliced lamb and carrot puree with salsa, onion rings and peas.
Tips
We cooked our lamb rumps sous-vide on the day (for 2 hours at 60C), before searing, as we were cooking for a large number of serves and wanted to ensure an even result. Here we have provided a more conventional method (searing then roasting in the oven) which is more easily reproduced at home.
Exact cooking time of lamb will depend on size and thickness of rumps.
