Lamb Rump Encrusted with Green Peppercorns

This delicious lamb recipe is recommended to go with the darker fruit characters of blackberries and plums in the Swinging Bridge 2008 Shiraz.

Ingredients
  • Lamb Rump Encrusted6 x lamp rumps
  • 4tbsp Dijon mustard
  • Crust
  • 10gm green peppercorns
  • 2 tbsp grated parmesan
  • 1 tbsp dry breadcrumbs
  • 2 garlic cloves
  • 10gm salt flakes

 

Method
  1. Trim lamb, leaving a small amount of fat to keep lamb moist.
  2. Put through blender, all crust ingredients until a sandy texture.
  3. Heat roasting pan with oil, seal presentation side first. (One minute on each side)
  4. Take lamb off heat. Brush presentation side with Dijon mustard and roll in crust mixture
  5. Roast in oven with presentation side facing up.
  6. Serving suggestion is medium (around 10 minutes) at 220 Degrees C
  7. Let meat rest for 3 minutes. Slice and serve with roasted vegetables

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