Lamb Rump with Piperade | Aussie Beef & Lamb | UK
A bold and flavour-packed lamb rump dish served with smoky chorizo pipperade and a fragrant, crunchy herb pangrattato.
Keywords
- Lamb rump recipe
- French lamb dish
- chorizo pipperade
- herb pangrattato
- gourmet lamb recipe
- seared lamb rump
- French cuisine
- elegant main course
- lamb dinner
- Tim Dela Cruz
Ingredients
- 1.25kg lamb rump
- 500g tin roasted peppers
- 4 shallots bruinoise
- 3 garlic cloves finely chopped
- 20g bay leaf
- 30g smoked paprika
- 150ml sherry vinegar
- 2tbsp caster sugar
- 200g chorizo, skinned and sliced
- 100ml water
- 1/2 bunch parsley, picked and finely chopped
- Salt and pepper to taste
- Olive oil for cooking
- 200g panko bread crumbs
- 30g finely chopped rose Mary
- 20g finely chopped thyme
- 2 garlic cloves finely chopped
- 2 zest of lemons
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