Lamb Rump with Moroccan Dukkah and Beans with Herb Crumb Topping
Servings 4
Prep time
40 minsCook time
1 H & 20 MTotal time
2 hrGone are the days of sub-primal cuts being the cheap cuts! These cuts sure as hell deliver the flavour. The molars might have to do a tad more work, but your taste buds will be rewarded. Bring on the lamp rump!
Ingredients
Moroccan dukkah
Lamb rump
Garlic croutons
Beans with herb crumb topping
Method
Dukkah
- In a blender or mini food processor, add all ingredients and blitz until mix resembles a crumb.
Lamb
- Preheat oven to 180°C. Rub lamb with Moroccan seasoning.
- In a large frying pan over medium-high heat, add butter and oil and heat until butter is bubbling. Cook lamb rumps for 2 minutes each side or until well seared, basting often.
- Transfer lamb to a roasting dish and sprinkle over the dukkah. Cook in oven for 15–20 minutes, to your desired level of doneness.
- Remove lamb from oven (leave it on at 180°C) and set aside to rest for 10 minutes.
Croutons
- Place ciabatta slices on an oven tray then drizzle over garlic oil and sprinkle with herb salt. Bake in oven for 10 minutes or until just starting to turn golden.
- Remove ciabatta from oven and set aside to cool. Switch oven to grill.
Beans
- Fill a bowl with ice and cold water.
- Bring a pot of salted water to the boil. Add beans and blanch for 2 minutes then drain and plunge into the ice bath until cold. Drain beans then place in an ovenproof dish.
- In a bowl add capers, shallot, parsley, dill, lime juice, cider vinegar and mustard. Mix well to combine, season to taste with salt and pepper then pour over the beans.
- Blend croutons into a rough crumb then sprinkle over beans. Top with crumbled egg then transfer to oven and grill until golden.
Simon says ...
To toast hazelnuts, place in a single layer in a roasting dish. Cook in oven preheated to 180°C for 5 minutes or until golden. Remove from oven and set aside to cool.
