Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Lamb rumps |
| 1 teaspoon | Celery salt |
| 1 teaspoon | Garlic pepper |
| 1 teaspoon | Paprika |
| 1 teaspoon | Cracked pepper |
| 2 tablespoons | Extra virgin olive oil |
| 2 \N | Sliced onions |
| 40 grams | Butter |
| 150 grams | French green beans |
| 1 pinch | Dried tarragon |
| \N \N | Salt & Pepper to season |
LAMB RUMP
FRENCH BEAN SALAD
Lamb Rump:
Combine the paprika, celery salt, garlic pepper, cracked pepper and olive oil in a shallow bowl.
Place the meat in the marinade and ensure it is well coated. Refrigerate the meat in the marinade for about two hours.
Place the lamb and marinade in a hot frying pan and quickly seal the meat.
Place the meat in a roasting pan and roast in the oven at 180 C for 15-18 minutes.
Leave to rest while you make the salad.
French Bean Salad:
Slice the onion and caramelise in the melted butter in a frying pan.
Meanwhile bring the beans to the boil.
Drain and refresh in iced water.
Add the beans to the onions together with a pinch of tarragon and salt and pepper.
To Serve:
Place bean salad on a plate, lay the lamb rump on top and serve with Sweet Tomato and Bell Pepper Chutney. Converted by MC_Buster.
Converted by MM_Buster v2.0l.