Recipes
Date posted: 13/07/2017
Ingredients
| La Pedriza Pure Olive Oil Tin (13644 | |
| Farmstead Lamb Rump (41147) | 1 each |
| Everyday Favourites Table Salt (03481) | |
| Aviko Individual Potato Gratin 100g (96898 | 1 each |
| Tenderstem Broccoli | 30g |
| Everyday Favourites Peas Petit Pois (04456) | 30g |
| Everyday Favourites Silverskin Onions (97804) | 10g |
| Chorizo Sausage (92921) | 30g |
| Red Cooking Wine (97224) | 60ml |
Method
- Heat a little oil in a sauté pan and seal the lamb rump on all sides, seasoning well. Then place the rump onto a roasting tray and into a hot oven at 180°C for 8 – 10 minutes
- Cook the potato gratin to the instructions on the packaging
- Bring a pan of salted water to the boil and blanche the vegetables until tender
- Heat a sauté pan and then add the chorizo sausages cut into 3. Once the chorizo is coloured add the vegetables and sauté together combining the juices from the chorizo with the vegetables
- Heat the red wine jus in a saucepan and keep warm until it is time to plate up
- To plate up place the vegetable and chorizo mix into the bottom of a large paste bowl and place the lamb rump to the side. Then place the portion of potato gratin next to the lamb
- Carefully drizzle the jus into the base of the dish and serve at once