RECIPES
Roasted lamb rump, fregola, peas, mint and pecorino
By
1 hour
Preparation time
50 minutes, depending on the degree of doneness.
Cooking time
4
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INGREDIENTS

Lamb rump

300 g lamb rump roast, with outer skin and fat
1 garlic clove, crushed
2 sprigs of thyme, finely chopped
1 tbsp olive oil

Fregola

150 g fregola
300 ml chicken stock
5 g salt flakes

To serve

120 g peas, frozen or freshly podded
30 g butter
¼ cup flat leaf parsley, roughly chopped
¼ cup mint leaves, chopped
Lemon juice, to taste
Salt flakes and pepper, to taste
30 g pecorino or parmesan cheese, finely grated

METHOD

Roasted lamb rump

  1. Rub the lamb in olive oil, garlic and thyme, and allow to come to room temperature for 30 minutes.
  2. Select Combi Mode:
    Stage 1: Grill + Preheat + Grill 3 + 0% moisture
    Stage 2: Grill 3 + 10 minutes + 0% moisture
    Stage 3: Fan Plus at 150°C + 20 minutes + 60% moisture
  3. Place grilling and roasting insert onto a universal tray, then place into the combi steam oven on shelf position 2 for the first stage to preheat.
  4. Place the lamb onto the preheated tray, and place back into the oven on shelf position 2.
  5. Allow the lamb to rest for 10 minutes before carving and serving.
  6. Leave oven door open to allow to cool before using the steam function.

Fregola and peas

  1. Place the fregola, chicken stock and salt flakes into an unperforated steam container. Steam at 100°C for 9 minutes. If using frozen peas, cover with warm water and sit for 5 minutes, strain.
  2. Add peas, butter and herbs to the cooked fregola and stir to combine and emulsify.
  3. Season to taste with salt flakes, pepper and lemon juice.

To serve

  1. Spoon the fregola and peas into a warm serving bowl, top with sliced lamb and grated cheese.

Hints and tips

  • Fregola is a Sardinian pasta made from semolina. Israeli or giant couscous can be substituted.
  • Lamb racks or rolled short loin would also be a great substitute to rump roast.
  • If using lamb racks, cooking time may need to be reduced for stage 3, as the meat will be thinner.
  • If you have a vacuum sealing drawer, you can sous-vide the lamb. Season the lamb and place in a large vacuum sealing bag. Vacuum on setting 3 and Seal on setting 3. Place into a perforated steam container and Steam at 65°C for 45 minutes. Once cooked, remove from the vacuum sealing bag, pat dry and then sear on all sides until golden brown in a hot frying pan, or gourmet oven dish.

APPLIANCE / FUNCTION

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