Darren Cooper Lamb Rump with Spiced Lamb Bonbon

  • Prep time 0Min
  • Cook time 0Min
  • Technique Bake
  • Meat Lamb
  • Cut Rump
  • Serves 4

Aussie Lamb Rump with Spiced Lamb Bonbon, Romanesco, Baby Carrots and Black Garlic Puree


  • 1 Romanesco
  • 1 celeriac
  • 1 full fat milk
  • 2 each baby carrots
  • 1 tub black garlic puree
  • 1tbs xantham gum
  • 1 each lamb rump
  • ½ lamb mince for bonbon
  • 15g caster sugar
  • 15g white wine vinegar
  • 2 eggs
  • 100g panco
  • 100g flour
  • 25g black sesame seeds
  • 25g white sesame seeds
  • 10g chilli flakes

For the garlic paste

  • 190g black garlic, peeled
  • 85ml water
  • 15g xanthan gum
  • 2.5g salt
  • 15g white wine vinegar
  • 15g caster sugar


  1. Cut and trim romanesco into small trees and cook for 5 minutes in boiling salted water.
  2. Clean and trim baby carrots, place them in water with romanesco, remove and refresh with iced water.
  3. Peel and dice small celeriac. Place in a pan with a drop of oil and sweat until a little coloured. Then, add milk to cover. Cook until soft, then drain and blend in a thermomix. Set liquid aside.
  4. Mix the panko sesame seeds and chilli flakes together.
  5. For the black garlic purée, place all the ingredients in a Thermomix set at 60°C and blitz until smooth. Alternatively, place all the ingredients in a blender, but with boiling instead of cold water.
  6. Pass through a fine sieve and set aside to cool.
  7. Use the minced lamb roll into small balls then pan in flour egg and panko mix seal in fryer till golden brown.
  8. Seal the lamb rump in a pan with a little oil when coloured place in the oven 180℃ for 8 minutes and remove. Allow to rest and slice.
  9. Arrange on the plate.