Lamb Rump with Fennel Purée Recipe | Food Network UK
This mouth-watering recipe is ready in just 1 hour and 30 minutes and the ingredients detailed below can serve up to 8 people.
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Cooking tools:
- Blender
- Grill pan
- Roasting pan
- Oven
- Stove
- Aluminum foil
- Saucepan
- Pot
- Nonstick skillet
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 8 lamb rumps
- 1 litre lamb stock
- Salt slab
- Pitted olives
- Resting Liquid from Lamb
- 3 fennel bulbs finely sliced
- 100g soft butter
- 200ml water
- Salt
- pepper
- 12 pink furr potatoes
- Handful fennel tops finely chopped
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