Chen Yichun

71 RECIPES

20+ years of chef & hospitality experience

Seared Lamb Rump With a Lemony Garlic and Herb Vinaigrette

The Lamb Rump is a lean, tender and versatile cut, marinated in a little seasoning and white wine then seared on your stove. Lamb Rump likes to be cooked quickly and promises to be full of flavour, and then when it’s sliced, it will reveal a blushing pink centre.

LEVEL: EASY
TIME: 30 min
SERVING: 1 People
INGREDIENTS:
LET'S START
Step 1
Step 1
Step 1
Marinade the lamb with the white wine, salt, pepper and rosemary. Set aside for 15 minutes.
Step 2
Step 2
Step 2
Put all the dressing ingredients in a jar or container with a lid and shake vigorously to allow the acid and the oil to blend (emulsify) into one. (The oil and lemon will separate in the jar when settled, just shake before use again.)
Step 3
Step 3
Step 3
On a high heat, pan sear the steak for a few minutes on both sides until golden and caramelised. Set aside for a few minutes and allow the meat to rest before slicing.
Step 4
Step 4
Step 4
Serve with your salad and the lemony garlic dressing.
Notes 1:
Notes 1:
Notes 1:
For the best lamb rump ask your butcher.