Aussie Lamb Rump, Cavolo Nero, Mint Roasted Carrots, Celeriac and Whole Mustard Grain Puree and Sauc
Dirk de Cuyper, Chef Patron at Saucery – Aussie Lamb Rump, Cavolo Nero, Mint Roasted Carrots, Celeriac and Whole Mustard Grain Puree and Saucery Red Wine Sauce.
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Ingredients
- 6 x 180g Aussie lamb rumps
- 2 cloves garlic (minced)
- Salt and pepper to taste
- 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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