Lamb rump with pistachios and peppercorns

Lamb rump with pistachios and peppercorns

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

This is a great way of jazzing up lamb rumps or lamb rounds. To serve, slice each rump into two thick slices and accompany with a bowl of Goat’s cheese mashed potatoes, Garlicky parsnip skordalia or Harissa potato salad.

Ingredients

Quantity Ingredient
50g unsalted pistachio kernels
30g white peppercorns
10g whole allspice berries
2 tablespoons grated parmesan cheese
100g fresh breadcrumbs
4 lamb rumps, (250 g portions)
1 tablespoon dijon mustard
sea salt and freshly ground black pepper

Shallot, sage and parmesan brik wafer

Quantity Ingredient
2 sheets brik pastry
40ml clarified butter or ghee
2 large shallots, finely sliced into circles
10 sage leaves
40g grated parmesan cheese

Method

  1. Preheat the oven to 180ºc. Lightly oil a heavy, flat baking sheet with baking paper. Arrange a sheet of brik pastry on top and brush with melted clarified butter. Arrange the shallot rings and sage leaves over the surface and sprinkle with parmesan cheese. Brush the remaining butter onto the second brik sheet and place it, buttered side down, on top of the first. Place a sheet of baking paper on top and weight with another heavy baking tray. Bake in the oven for 14 minutes, or until the pastry is crisp and golden brown. Remove from the oven and allow to cool before cutting into 6 long strips.
  2. In a spice grinder or mortar and pestle, grind the pistachios, then the peppercorns and the allspice berries, then mix them together with the parmesan and breadcrumbs.
  3. Brush each lamb rump evenly with a little mustard, season with salt and pepper, then roll in the crumbing mixture.
  4. Preheat the oven to 200°C and roast the lamb rumps for 12 minutes for medium–rare or a little longer for medium. Remove them from the oven and allow them to rest for another 12 minutes in a warm place.
  5. When ready to serve, return the lamb rumps to a hot oven for 1–2 minutes. Cut into thick slices and serve with the brik wafers and your choice of accompaniment.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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