Lamb Rump, Cavolo Nero and Saucery’s Red Wine Sauce | Aussie Beef & Lamb | UK
Aussie Lamb Rump, Cavolo Nero, Mint Roasted Carrots, Celeriac and Whole Mustard Grain Puree and Saucery’s Red Wine Sauce
Keywords
- Australian grass fed lamb
- Australian pasture raised lamb
- Aussie grass fed lamb
- Aussie pasture raised lamb
- lamb chops
- leg of lamb
- lamb rump
- lamb loin
- halal lamb
- easter lamb
- lamb traceability
- lamb animal welfare
- lamb sustainability
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Cooking tools:
- Blender
- Oven
- Stove
- Saucepan
- Pot
- Colander
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Paper towel
- Plate
Ingredients
- 6 x 180g lamb rumps
- 2 cloves garlic (minced)
- Salt
- pepper
- 2 tbsp olive oil
- 6 leaves cavolo nero
- 24 mini carrots
- 1 bunch of fresh mint
- 1 shallot (chopped finely)
- 1 celeriac
- 300ml double cream
- 3 tbsp whole grain mustard
- 1-2 pinches ground nutmeg
- Olive oil
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