Lamb Rump (Cap On) with Tatua Creme Fraiche & Mascarpone Topping
By Jimmy Boswell
This makes a perfect small roast for one or two people and is great for dinner parties because it is fast to cook and very easy to scale. One Lamb Rump per two serves.
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Method
This makes a perfect small roast for one or two people and is great for dinner parties because it is fast to cook and very easy to scale. One Lamb Rump per two serves. I love the robust flavour of lamb rump with its Cap On.
The Cap is the top fatty layer and when its seared off, cooked and rested you get that yummy, sweet juice coming out of the Cap. Allowing the meat to rest before serving ensures tenderness and is very important. Rest the cooked rump for ten minutes once its removed from the oven. Letting the meat to stand before serving allows the juices, which have been driven to the centre of the meat to redistribute and be reabsorbed. As a result the meat will loose less juice when you slice into it and will be far more tender and juicy.
Ingredients
1-2 Ruby’s List Lamb Rumps (cap on)
2 cloves of garlic chopped fine
1 tablespoon each fresh chopped Rosemary and thyme mixed together
Olive oil
Ground sea salt and freshly ground black pepper to season
The Sauce
There is very little prep with this sauce. It can be brought together while the Lamb is roasting and resting.
1/2 cup Tatua Creme Fraiche
2-3 tablespoons Manuka honey
3/4 tablespoon ground cumin
2 tablespoons fresh chopped mint leaves
1/2 cup Tatua Mascarpone cheese, rested from the fridge to room temperature
Ground sea salt and freshly ground black pepper to taste
Method
Pat the lamb rumps dry with paper kitchen towels. Score lightly the cap of the lamb. Be sure not to score it too deep.
Rub Olive oil all over the Lamb Rumps and then season with salt and pepper. Cover and rest in the fridge for 2 hours. Remove the Lamb from the fridge 20 min before you want to start cooking. Allow it to come to room temperature.
Once at room temperature pre-heat your oven to 200C and rub the combined rosemary and thyme all over the rumps.
Heat some oil in a heavy based frying pan and when hot sear the rumps on all sides to seal the meat. I start with the cap side down, sear all other sides and then give the cap another quick sear. Place the rumps cap side up on a roasting dish that has been lightly oiled and cook for 15 min.
After 15 min remove from the oven, cover in foil and rest for 10 min.