Lamb Rump
- Prep time 20Min
- Cook time 20Min
- Technique Grill
- Meat Lamb
- Cut Leg
- Serves 3
Pasture raised Australian lamb rump is turned into three unique and flavorful recipes cross utilizing ingredients, that are perfectly suited for full-service dining operations or room service.
Ingredients
BRINE LIQUID
- 80g Salt
- 140g Sugar
- 180g Lemongrass
- 100g Ginger
- 5g Bay leaves
CHESTNUT PUREE
- 1000g Chestnut
- 200g Cashew
- 50g Chao
- 250g Onion
PICKLED LIQUID
- 250g Rice vinegar
- 250g White wine vinegar
- 15g Coriander seeds
- 15gFennel seeds
- 10g Black pepper
JUS
- 5kg Pork trotter
- 3kg Carrot
- 3kg Onion
- 200g Garlic
- 3kg Chicken wing
- 750ml Red wine
- 250g Lap chong
TO SERVE
- 120g Lamb rump
- 20g Jicama
- 50g Chinese broccoli
- 10g Coriander
Method
- Lamb will be brined in the brine liquid for a day before cooking.
- The next day, lamb will be sous-vide for 2 hours ar temperature of 57.
- Chestnut is cooked then blended with other ingredients to make puree.
- Jicama is diced into cube, then picked.
TO SERVE
- Char the lamb over charcoal.
- Grill the Chinese broccolini.
- Chestnut purree.
- Lap chong jus.
- Coriander.
