Eight Bells

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Saturday, November 11, 2006

Lamb Rump with Cauliflower Puree

Heart of lamb rump
Broad beans
Meat glaze or beef stock and red wine reduction
Salt & pepper

Preheat your oven to 180C. Oil the lamb rumps and season well with freshly ground black pepper and a little salt.
Cook the lamb rumps in the oven for approx 30 mins and rest for 5-10 minutes prior to serving.
Heat your meat glaze, this one was from Gourmet Direct or prepare your reduction.

Cauliflower Puree
Take half a cauliflower and 3 potatoes.
Cut the cauliflower up into pieces and do the same with the peeled potatoes.
Boil potatoes and cauliflower together in unsalted water until soft.
Heat 1/2 a cup of low fat cream in a pan (no need to even bring it to a simmer, just heat it).
When ready to serve the meal, drain the cauliflower and potatoes and mash finely or pass through a potato ricer (this will cool the puree down somewhat though). Add hot cream and plenty of ground sea salt and white pepper.

Blanch, shell and reheat your broad beans in boiling water, and serve with the puree and the lamb.


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