Include in Print View:

Chargrilled Lamb Rumps With Spiced Tomato Jus

Chargrilled Lamb Rumps With Spiced Tomato Jus recipe image
This elegant yet approachable dish features tender chargrilled lamb rumps that are deeply flavorful thanks to a marinade of orange zest, garlic, and cardamom. The richness of the meat is perfectly balanced by a bright, spiced tomato jus infused with coriander and a hint of balsamic vinegar. Accompanied by crispy deep-fried parsnip strips and wilted spinach, this meal offers a beautiful contrast of textures and colors. It is an impressive option for date nights or special weekend dinners, bringing restaurant-quality sophistication to your home kitchen. The combination of earthy spices and fresh herbs makes every bite complex and satisfying, ensuring it becomes a favorite for any lamb lover.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1194.3
Description
This elegant yet approachable dish features tender chargrilled lamb rumps that are deeply flavorful thanks to a marinade of orange zest, garlic, and cardamom. The richness of the meat is perfectly balanced by a bright, spiced tomato jus infused with coriander and a hint of balsamic vinegar. Accompanied by crispy deep-fried parsnip strips and wilted spinach, this meal offers a beautiful contrast of textures and colors. It is an impressive option for date nights or special weekend dinners, bringing restaurant-quality sophistication to your home kitchen.
Ingredients
  • 4 ea Parsnips
  • 12 ea Cardamom pods
  • 1 tablespoon Coriander seeds + 1 teaspoon.
  • 3 tablespoon Olive oil
  • 4 ea Garlic clove, crushed
  • 8 ea Strips of orange peel
  • 4 ea Lamb rumps about 150gr. ea
  • 3 ea Bird's eye chillies,dried
  • 1 Bunch spinach,washed&trimmed
  • 150 gram Roma tomatoes
  • 16 ea Button mushrooms
  • 16 ea Cherry tomatoes
  • 4 tablespoon Extra virgin olive oil
  • 2 tablespoon Mint, finely chopped
  • 2 tablespoon Coriander,finely chopped
Directions
  1. 1
    Peel the parsnips and shave them into long, thin strips using a mandoline or vegetable peeler.
  2. 2
  3. 3
    Drain the parsnips on paper towels, sprinkle with salt, and let them cool completely before storing in an airtight container.
  4. 4
    Split 6 cardamom pods and extract the seeds; place them in a blender with 1 teaspoon of coriander seeds, 2 tablespoons of olive oil, crushed garlic, and orange peel strips.
  5. 5
    Blend the mixture until smooth to create a vibrant marinade.
  6. 6
    Place the lamb rumps in a dish, pour over the marinade, and turn to coat evenly; season with black pepper and cover.
  7. 7
    Let the lamb marinate at room temperature for 1 hour to absorb the flavors.
  8. 8
    Meanwhile, grind the remaining 6 cardamom pods with 1 tablespoon of coriander seeds and set aside for the sauce.
  9. 9
  10. 10
    Blanch the spinach in boiling water for 30 seconds, then immediately plunge into ice water to stop cooking; drain well and squeeze out excess moisture.
  11. 11
    Skin the Roma tomatoes by blanching briefly in boiling water, then cut in half, remove the seeds, and dice the flesh finely.
  12. 12
    Preheat a grill or heavy griddle pan to high heat.
  13. 13
    Grill the marinated lamb rumps for 3-4 minutes per side, depending on thickness, until cooked to your preference (medium-rare is recommended).
  14. 14
    Transfer the lamb to a cutting board, season generously with salt, and let rest for 2-3 minutes.
  15. 15
    While the lamb rests, heat the chilli-rosemary oil in a small frying pan over medium-high heat.
  16. 16
  17. 17
    In a separate large oiled pan, gently warm the blanched spinach with a pinch of salt and pepper over low heat; do not fry.
  18. 18
    Divide the spinach among 4 dinner plates as a bed for the lamb.
  19. 19
    Wipe out the small frying pan used for mushrooms, add 1 teaspoon of oil, and heat over medium-high.
  20. 20
    Add the cherry tomatoes and stir-fry for 20 seconds until glazed and slightly blistered; transfer to a plate.
  21. 21
    In a clean frying pan, warm the remaining extra virgin olive oil and add the ground cardamom and coriander spice mix.
  22. 22
    Stir in the diced Roma tomatoes, a splash of balsamic vinegar, 1/4 teaspoon salt, and the chopped mint and coriander.
  23. 23
    Warm the tomato jus through gently, then remove from heat.
  24. 24
    Slice the rested lamb rumps thinly across the grain and arrange on top of the spinach.
  25. 25
  26. 26
    Serve immediately while hot and crisp.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1194.3kcal
% Daily Value *
Total Fat 66.3g102%
Saturated Fat 19.0g95%
Cholesterol 153.2mg52%
Sodium 193.2mg9%
Total Carbohydrate 94.6g32%
Dietary Fiber 21.5g86%
Sugars 38.4g
Protein 71.8g144%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb rumps, chargrilled, tomato jus, cardamom, coriander, orange zest, parsnip fries, spinach, mushrooms, marinade, dinner party, mediterranean flavors, spiced sauce, deep fried parsnips, garlic marinade, romantic dinner, weekend meal, herb garnish, balsamic vinegar
Read it online: https://www.chefs-mate.com/recipe/chargrilled-lamb-rumps-with-spiced-tomato-jus/