Chargrilled Lamb Rumps with Spiced Tomato Jus

Chargrilled Lamb Rumps with Spiced Tomato Jus Recipe from New Zealand

Region / culture: New Zealand | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 4

Introduction

Chargrilled Lamb Rumps with Spiced Tomato Jus is a delicious and flavorful dish that combines tender lamb rumps with a tangy and aromatic tomato jus. This recipe is perfect for a special dinner or a weekend meal with family and friends.

History

This recipe draws inspiration from traditional Middle Eastern flavors, with the use of spices like cardamom, coriander, and garlic. The combination of grilled lamb and spiced tomato jus creates a harmonious balance of flavors that is sure to impress your guests.

Ingredients

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

How to prepare

Peel the parsnips, trim and shave them into long strips.
Fry the parsnips in hot oil in a deep fryer until they are lightly golden.
Drain the parsnips briefly on paper, sprinkle them with salt, then store them airtight once they have cooled. (They can be kept for up to 2 days).
Split the cardamom pods and extract the seeds.
Put half of the cardamom seeds in a dish with 1 tsp of coriander seeds, the olive oil, garlic, and orange peel. Blend them together to make a marinade.
Add the lamb rumps to the marinade and turn them to coat them evenly. Season with pepper to taste.
Cover the lamb rumps and leave them at room temperature for 1 hour.
Grind the remaining cardamom pods with 1 tbsp of coriander seeds and set them aside for the tomato jus.
Mix the dried chillies and rosemary with 2 tbsp of olive oil. Set them aside for the mushrooms.
Plunge the spinach into boiling water.
Count to 30 and then remove the spinach and drain it with cool water.
Drain the spinach again.
Next, prepare the sauce ingredients.
Skin the tomatoes, cut them in half, flick the seeds into a sieve set over a bowl to drain, and then dice the flesh.
Cool the marinated lamb rumps on a very hot grill until they are cooked to your liking.
Transfer the lamb to a board and sprinkle both sides generously with salt.
Leave the lamb to stand for 2-3 minutes while preparing the garnishes.
Put the chilli oil for the mushrooms in a small frying pan and set it over medium-high heat.
When the oil is hot, add the mushrooms and cook them quickly until they are lightly browned.
Sprinkle the mushrooms with salt, then tip them onto a plate.
While the mushrooms are cooking, heat a large oiled pan over medium heat.
Add the spinach, sprinkle on a little salt, and add some ground pepper.
Reheat the spinach gently, do not fry it.
Arrange the spinach on 4 dinner plates.
Wipe out both fry pans.
Put 1 tsp of oil in the small frying pan and set it over medium-high heat.
When the oil is hot, tip in the cherry tomatoes.
Stir quickly and cook for 20 seconds until the tomatoes are glazed.
Turn the tomatoes onto a plate.
Warm the extra virgin olive oil in a frying pan.
Add the ground spices, then add the diced tomato and strained jus, a good splash of balsamic vinegar, 0.25 tsp of salt, and the herbs.
Warm the sauce through, then turn off the heat.
Slice the meat thinly across the grain and transfer it to the plates.
Spoon the tomato juice over the meat and garnish with the tomatoes, mushrooms, and parsnips.
Serve immediately.

Variations

You can add a touch of honey or maple syrup to the tomato jus for a hint of sweetness.
Try using different herbs like thyme or oregano to change up the flavor profile of the dish.
Substitute the lamb rumps with chicken or beef for a different twist on this recipe.

Cooking Tips & Tricks

Make sure to marinate the lamb rumps for at least 1 hour to allow the flavors to penetrate the meat.

- Grill the lamb rumps on a very hot grill to achieve a nice charred exterior while keeping the inside tender and juicy.

- Be careful not to overcook the lamb rumps, as they can become tough and dry.

- Serve the dish immediately after assembling to ensure the flavors are at their peak.

Serving Suggestions

Serve the Chargrilled Lamb Rumps with Spiced Tomato Jus with a side of couscous or roasted vegetables for a complete and satisfying meal.

Cooking Techniques

Grilling, marinating, frying, and sautéing are the main cooking techniques used in this recipe.

Ingredient Substitutions

If you don't have lamb rumps, you can use lamb chops or beef steaks instead.

- Substitute the parsnips with sweet potatoes or carrots for a different flavor.

- Use canned diced tomatoes if fresh tomatoes are not available.

Make Ahead Tips

You can marinate the lamb rumps and prepare the tomato jus ahead of time to save time on the day of serving. Store the components separately in the refrigerator until ready to assemble and serve.

Presentation Ideas

Arrange the sliced lamb rumps on a bed of spinach and top with the spiced tomato jus, cherry tomatoes, mushrooms, and crispy parsnip strips for an elegant presentation.

Pairing Recommendations

Pair Chargrilled Lamb Rumps with Spiced Tomato Jus with a full-bodied red wine like Cabernet Sauvignon or Shiraz for a perfect match of flavors.

Storage and Reheating Instructions

Store any leftover lamb rumps and tomato jus in separate airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan over low heat before serving.

Nutrition Information

Calories per serving

Each serving of Chargrilled Lamb Rumps with Spiced Tomato Jus contains approximately 500 calories.

Carbohydrates

Each serving of Chargrilled Lamb Rumps with Spiced Tomato Jus contains approximately 20 grams of carbohydrates.

Fats

Each serving of Chargrilled Lamb Rumps with Spiced Tomato Jus contains approximately 30 grams of fats.

Proteins

Each serving of Chargrilled Lamb Rumps with Spiced Tomato Jus contains approximately 40 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains dairy (butter) and gluten (from the balsamic vinegar). Please be mindful of any allergies or dietary restrictions.

Summary

Chargrilled Lamb Rumps with Spiced Tomato Jus is a balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Chargrilled Lamb Rumps with Spiced Tomato Jus is a flavorful and satisfying dish that is perfect for a special occasion or a weekend meal. With a balance of spices, tender lamb, and tangy tomato jus, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Chargrilled Lamb Rumps with Spiced Tomato Jus. It was many years ago, when I was just a young girl living in a small village in the countryside. My grandmother, who was known far and wide for her culinary skills, had invited me to spend the summer with her and learn the art of cooking.

I had always loved spending time in the kitchen with my grandmother, watching her chop, stir, and season with such grace and skill. But this summer was different. This summer, she was going to teach me how to create dishes that would delight the senses and warm the soul.

One warm afternoon, as we sat at the kitchen table sipping tea, my grandmother pulled out an old, weathered cookbook from the shelf. It was filled with recipes passed down through generations, each one more enticing than the last. She flipped through the pages until she came to a recipe for Chargrilled Lamb Rumps with Spiced Tomato Jus.

"This," she said with a twinkle in her eye, "is a recipe that has been in our family for generations. It's a favorite among our relatives, and I think you're ready to give it a try."

I eagerly nodded, my heart pounding with excitement. I had never attempted such a complex dish before, but I was determined to learn and make my grandmother proud.

We spent the next few days gathering the ingredients and preparing for the big day. My grandmother showed me how to select the best lamb rumps, season them just right, and create the perfect spiced tomato jus to accompany them. She guided me through each step, offering words of encouragement and wisdom along the way.

Finally, the day arrived. The kitchen was filled with the delicious aroma of roasting lamb and simmering tomatoes. I carefully placed the lamb rumps on the grill, watching as they sizzled and charred to perfection. The spiced tomato jus bubbled on the stove, filling the air with a tantalizing scent.

As we sat down to enjoy the fruits of our labor, my grandmother smiled at me with pride. "You did it, dear," she said. "You've mastered the art of cooking Chargrilled Lamb Rumps with Spiced Tomato Jus."

I beamed with joy, savoring each bite of the succulent lamb and tangy tomato jus. The flavors danced on my tongue, and I knew that this dish would always hold a special place in my heart.

Over the years, I have continued to perfect the recipe for Chargrilled Lamb Rumps with Spiced Tomato Jus, sharing it with friends and family alike. Each time I make it, I am reminded of that summer with my grandmother, of the love and passion she poured into every dish she created.

And so, this recipe has become more than just a delicious meal. It is a reminder of the bond between generations, of the joy that can be found in the simple act of cooking together. And for that, I am forever grateful.