Chargrilled Lamb Rumps

Chargrilled Lamb Rumps

Yield: 4 Servings

4 parsnips

12 cardamom pods

1 T coriander seeds + 1 ts.

3 T olive oil

4 garlic clove,crushed

8 strips of orange peel

4 lamb rumps about 150gr. ea

3 bird's eye chillies,dried

1 bunch spinach,washed&trimmed

150 g roma tomatoes

16 button mushrooms

16 cherry tomatoes

4 T extra virgin olive oil

2 T mint,fine chopped

2 T coriander,fine chopped

1 dash balsamic vinegar

1 salt

1 pepper

1 oil of deep frying

1 sprig of rosemary

Peel the parsnips, trim and shave into long strips. Fry in hot oil

in a deep fryer til lightly golden. Drain briefly on paper, sprinkle

with salt, then store airtight once cooled.(Can be kept up to 2 days)

Split the cardamom pods and extract the seeds. Put half of them in a

dish with 1 teaspoon of coriander seeds, the olive oil, garlic and

orange peel and blend together to make a marinade. Add the lamb

rumps, turn to coat in the marinade, then pepper to taste. Cover and

leave a room temp for 1 hour.

Grind the rest of the cardamom pods with the 1 tb of coriander seeds

and set aside for the tomato jus.

Mix the dried chillies and rosemary with 2 tb olive oil. Set aside

for the mushrooms.

Plunge the spinach into boiling water. Count to 30 and remove and

drain with cool water. Drain again.

Next prepare the sauce ingredients. Skin the tomatoes, cut in half

flick the seeds into a sieve, set over a bowl to drain, then dice the

flesh.

Cool the marinaded lamb rumps on a very hot grill till done to your

liking. Transfer the lamb to a baord and sprinle both side very

generously with the salt. Leave to stand 2-3 mins. while preparing

the garnishes.

Put the chilli oil for the mushrooms in a small frying pan and set

over a med. high heat. When hot add mushrooms. Cool quicly until

lightly browned. Sprinle with salt then tip onto a plate.

While the mushrooms are cooking, heat a large oiled pan over a med.

heat. Add the spinach, sprinkle on a little salt and add some ground

pepper. Reheat gently, don't fry. Arrange on 4 dinner plates.

Wipe out both frypans. Put 1 ts of oil in the small frypan and set it

over a med. high heat. When hot tip in the cherry tomatoes. Stir

quickly and cook 20 secs. until glazed. Turn onto a plate.

Warm the extra virgin olive oil in a frypan. Add the ground spices

then add the diced tomatoe and strained jus, a good splash of

balsamic vinegar, 1/4 ts of salt and the herbs. WArm through then

turn off the heat.

Slice the meat thinly across the grain and transfer to the plates.

Spoon over the tomatoe jus and garnish with the tomatoes, mushrooms and parsnips. Serve immediately.