Easy

Seared Lamb Rump With a Lemony Garlic and Herb Vinaigrette

Name: Seared Lamb Rump With a Lemony Garlic and Herb Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Ingredients: ㅤ ㅤMarinade; 9 oz. Lamb Rump; 0.5 tsp. Salt; 0.25 tsp. Black Pepper; 1 tsp. White Wine; 1 sprigs of Rosemaryㅤ ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ; ㅤ ㅤLemony Garlic and Herb Vinaigrette; 2 tbsp. Lemon Juice; 0.5 tsp. Salt; 0.5 tsp. Sugar; 2 Sprigs of Fresh Oregano; 0.5 tsp. Black Pepper; 2 Garlic cloves, minced; 3 tbsp. Olive Oil; ㅤ ㅤCook The Lamb Rump; 1 tbsp. Olive Oil

Chef Chen Yichun

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Seared Lamb Rump With a Lemony Garlic and Herb Vinaigrette

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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.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

1 SERVING

Ingredients:

ㅤ ㅤMarinade
9 oz. Lamb Rump
0.5 tsp. Salt
0.25 tsp. Black Pepper
1 tsp. White Wine
1 sprigs of Rosemaryㅤ ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ
ㅤ ㅤLemony Garlic and Herb Vinaigrette
2 tbsp. Lemon Juice
0.5 tsp. Salt
0.5 tsp. Sugar
2 Sprigs of Fresh Oregano
0.5 tsp. Black Pepper
2 Garlic cloves, minced
3 tbsp. Olive Oil
ㅤ ㅤCook The Lamb Rump
1 tbsp. Olive Oil

Directions:

Step 1

Marinade the lamb with the white wine, salt, pepper and rosemary. Set aside for 15 minutes.

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

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

Serve with your salad and the lemony garlic dressing.

Notes 1:

For the best lamb rump ask your butcher.