Sunday, November 18, 2012

Glazed Lamb Rumps

Recipe from Coles Magazine, November 2012 issue, page 44


1 tablespoon olive oil
2 garlic cloves, crushed
2 teaspoons rosemary, chopped
8 lamb rump steaks
¼ cup maple syrup, plus extra to serve (optional)
200g green beans, trimmed, blanched

White Bean Mash

2 x 400g cans cannellini beans, rinsed, drained
¼ cup olive oil
1 garlic clove, crushed
2 tablespoons lemon juice

  1. To make white bean mash, process all ingredients in a food processor until smooth. Season. Transfer to a small saucepan and heat on low.
  2. Mix together oil, garlic and rosemary. Rub over lamb. Heat a large frypan on high and cook for 2-3 minutes each side, for medium, or  until cooked to your liking. Pour over maple syrup and swirl to coat.
  3. Serve lamb steak with bean mash and green beans. Drizzle over pan juices, serve with extra maple syrup, if using.

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