Newsletter # 24 – Marinated Lamb rump, sweet potato mash, rocket and walnuts

Shopping the other day and I noticed some trimmed lamb rump at the good price of $22/kg. I compared that to the average price of lamb cutlets of more than $40/kg -$50/kg, which makes them more than $4 each, or $8 – $12 per portion.

In our household, over the last few years, the only time lamb had been elevated above casserole status was with the occasional roast leg. But at less than $5 per portion and with no bone at $40 – $50 per kilo to contend with, grilled lamb rump was back on the menu.

So, I thought it was time for a nice, tasty and easy lamb recipe to highlight the time of year when lamb is at its best. This recipe (or close to it) was offered as part of a two/three course menu for people who wished to dine before going to the theatre in the evening; so, they had to be on their way by around 7.15 pm at the latest. Most patrons would choose the entree and dessert option with the longest cooking time for a main course being 15 minutes.

Once the meat is marinated you should find this an uncomplicated recipe.

Marinated Lamb rump, sweet potato mash, rocket and walnuts

5 from 2 votes

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Servings: 2 serves

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

  

Marinade:

• 2 200g trimmed lamb rump net
• 2 tbs brown sugar
• 1 tbs tamarind paste
• 1 tsp minced garlic
• 1 lime juiced
• 1 lime leaf finely sliced
• 1 tbs fish sauce
• 1 tbs light soy sauce
• ½ tbs sesame oil
• ½ tsp rock salt
• ¼ tsp minced chilli
• 1 small bay leaf
• 1 tbs olive oil
• ½ tsp ground black pepper

Mash:

• 300 g sweet potato peeled, diced (250g net)
• 1 cup water
• ¼ tsp rock salt
• 1 tbs honey
• 1 tbs white wine vinegar
• 20 g butter
• Ground white pepper scant

Salad:

• 40 g rocket leaves
• 40 g shelled walnuts halves
• 1 tbs balsamic vinegar
• 1 tbs Extra virgin olive oil (E.V.O)

Equipment

• If you have an air-fryer you could use it to cook the lamb as long as you have a small pan to fit the air-fryer, otherwise a lidded frypan.

Method

 

1. Assemble ingredients
   
2. In a bowl prepare the marinade by combining the first thirteen ingredients
3. Add the lamb to the bowl and coat with the marinade. Cover and refrigerate for 4 – 6 hours
4. Closer to the time you want to eat, cook the sweet potato in a small lidded saucepan with one cup of water and salt.
5. Simmer the sweet potato with the lid on until the sweet potato is tender – about 20 minutes
6. Remove the lid and let it simmer for about another 5 minutes to reduce the liquid
7. Test the sweet potato to make sure it is thoroughly cooked. Take off heat
8. Add the white wine vinegar, honey, butter and ground white pepper
   
9. Mash with a fork, stick blender or whisk. Check seasoning. Keep warm
   

Cooking the lamb:

1. Drain the lamb, reserve the marinade
2. In your frypan, over medium heat, seal the lamb on all sides – there should be no need for extra oil
   
3. When the lamb is nicely sealed pour in all of the marinade and lid the frypan.
   
4. Slowly cook the lamb to your liking – 20 mins to well done if that’s the way you like it or less
5. Take the lamb out and rest it on a plate. Take the pan off the heat

Assembly:

1. Meanwhile add the rocket leaves, walnuts, E.V.O. and balsamic vinegar in a bowl and lightly toss
2. Return the frypan to a medium heat adding any collected meat juices to the cooking residue
3. On two warm plates place a generous serving of the mash
4. Slice each lamb rump into two or three pieces
5. Arrange the lamb on top of the mash
   
6. Divide the pan juices evenly between the two portions
7. Top with the rocket salad
8. Sprinkle with a little black pepper
9. Ready

Notes

Marinating for 4 – 6 hours is probably best, but can be overnight in the fridge

The mash works well pre done as well and re-heat in your microwave is OK

Lamb back strap is also a good cut for this recipe