Chargrilled Lamb Rumps with Spiced Tomato Jus

Description
4 servings



Ingredients

 * 4 parsnips
 * 12 cardamom pods
 * 1 tbsp + 1 tsp coriander seeds
 * 3 tbsp olive oil
 * 4 garlic clove, crushed
 * 8 strips of orange peel
 * 4 lamb rumps about 150 g ea
 * 3 bird's eye chilies, dried
 * 1 bunch spinach, washed and trimmed
 * 150 g roma tomatoes
 * 16 button mushrooms
 * 16 cherry tomatoes
 * 4 tbsp extra virgin olive oil
 * 2 tbsp mint, fine chopped
 * 2 tbsp coriander, fine chopped
 * dash balsamic vinegar
 * salt
 * pepper
 * oil of deep frying
 * sprig of rosemary

Directions

 * 1) Peel the parsnips, trim and shave into long strips.
 * 2) Fry in hot oil in a deep fryer til lightly golden.
 * 3) Drain briefly on paper, sprinkle with salt, then store airtight once cooled. (Can be kept up to 2 days)
 * 4) Split the cardamom pods and extract the seeds.
 * 5) Put half of them in a dish with 1 teaspoon of coriander seeds, the olive oil, garlic and orange peel and blend together to make a marinade.
 * 6) Add the lamb rumps, turn to coat in the marinade, then pepper to taste.
 * 7) Cover and leave a room temp for 1 hour.
 * 8) Grind the rest of the cardamom pods with the 1 tbsp of coriander seeds and set aside for the tomato jus.
 * 9) Mix the dried chillies and rosemary with 2 tbsp olive oil.
 * 10) Set aside for the mushrooms.
 * 11) Plunge the spinach into boiling water.
 * 12) Count to 30 and remove and drain with cool water.
 * 13) Drain again.
 * 14) Next prepare the sauce ingredients.
 * 15) Skin the tomatoes, cut in half flick the seeds into a sieve, set over a bowl to drain, then dice the flesh.
 * 16) Cool the marinaded lamb rumps on a very hot grill till done to your liking.
 * 17) Transfer the lamb to a board and sprinkle both side very generously with the salt.
 * 18) Leave to stand 2-3 minutes while preparing the garnishes.
 * 19) Put the chilli oil for the mushrooms in a small frying pan and set over a medium high heat.
 * 20) When hot add mushrooms. Cook quickly until lightly browned.
 * 21) Sprinkle with salt then tip onto a plate.
 * 22) While the mushrooms are cooking, heat a large oiled pan over a medium heat.
 * 23) Add the spinach, sprinkle on a little salt and add some ground pepper.
 * 24) Reheat gently, don't fry.
 * 25) Arrange on 4 dinner plates.
 * 26) Wipe out both fry pans.
 * 27) Put 1 tsp of oil in the small fry pan and set it over a med.
 * 28) High heat.
 * 29) When hot tip in the cherry tomatoes.
 * 30) Stir quickly and cook 20 seconds until glazed.
 * 31) Turn onto a plate.
 * 32) Warm the extra virgin olive oil in a fry pan.
 * 33) Add the ground spices then add the diced tomato and strained jus, a good splash of balsamic vinegar, ¼ ts of salt and the herbs.
 * 34) Warm through then turn off the heat.
 * 35) Slice the meat thinly across the grain and transfer to the plates.
 * 36) Spoon over the tomato juice and garnish with the tomatoes, mushrooms and parsnips.
 * 37) Serve immediately.