with a sweet potato and Parmesan mash,
green beans and roasted tomato stuffed with homemade pesto,
served with a Pinot noir jus
Method:
Get the rumps of lamb and slice crisscross on the skin side.
Marinate with very little oil and little chopped thyme+rosemary.
Refrigerate until needed.
Sweet potato and Parmesan mash: this should make enough for 12 portions
1.5kg sweet potatoes, pierced, wrapped with tin foil and bake until soft.
900g potatoes, boiled until soft.
100g butter
100g Parmesan, finely grated
S+P
1. Remove the skin from the sweet potatoes, transfer them into a colander and let them drain as long as you can.
2. Pass the sweet potatoes and the normal potato through a mouli grater.
3. Melt the butter and add to the potatoes mix along with the parmesan, season well and mix until combined.
4. Cool down and refrigerate until needed.
Pesto baked tomato:
Buy beef tomatoes (buy them well in advance, (DO NOT KEEP THEM IN THE FRIDGE) and let them ripe at room temp.
Cut them in half, just scoop out the seeds and juice and discard.
Spoon enough pesto to cover and fill the gaps.
Bake until just about soft and nicely coloured. DO NOT COOK FOR TOO LONG OR THEY MASH UP!
Refrigerate until needed.
Pinot noir jus…….:
Just follow any Christmas recipes etc…….
To serve: large round flat plate
1 rump of lamb, NOTE: YOU CAN SEAR PLENTY WELL I ADAVANCE AND THEN FINISH TO COOK TO ORDER. MAKE SURE IS COOK TO PINK/MEDIUM. Or as requested.
140g sweet pot-parmesan mash
1 portion new pots+green beans
1 half of the baked pesto tomato
60g Pinot noir jus
Thyme sprig or microherbs
1. Thinly slice the lamb, you should get at least 6-7 slices.
2. Arrange it nicely along with the rest of the accompaniments, drizzle the sauce and garnish as you wish.
