Pistachio spiced lamb rump with green pea puree and a mint & pea tendril salad (by Bridget Davis)
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2x 180-200g lamb ramps
½ cup shelled pistachios – roughly chopped
2 tbsp cumin powder2 tbsp garam masala
1 tbsp avocado oil
2 cups freshly shelled green peas or frozen baby peas
2 shallots – peeled and finely chopped
2 garlic cloves – peeled and crushed
100g fresh pea tendrils
½ cup freshly picked mint leaves
10ml balsamic vinegar
30ml avocado oil
Sea salt and freshly ground black pepper
Extra avocado oil for drizzling
In a small bowl mix together the pistachios, cumin powder and garam masala.
Season well with sea salt flakes and freshly ground black pepper.
On to a small plate, add a tablespoon of avocado oil and run the lamb rumps through the oil to coat.
Once the rumps are fully coated in oil, cover them in the pistachio mix and press firmly to ensure as much of the mixture adheres as possible. Allow the rumps to rest in the refrigerator for at least one hour prior to cooking.
Preheat oven on fan bake to 200C.
Bring a small pot of lightly salted water to the boil and add green peas, cooking for 5 minutes or until just tender. Drain the water from the pot. Into the same pot add a dash of avocado oil and heat on medium to high. Add the shallots and garlic and continue to fry until soft and tender.
Remove from the heat and add a tablespoon of extra avocado oil and blend with a stick blender until smooth. Season well with salt and pepper to taste and keep warm.
Heat an oven proof frying pan on high heat with a splash of avocado oil and add the lamb rumps., frying on all sides briefly to gain colour.
Place the pan into the oven and roast the rumps until medium. This should take around 8-10 minutes depending on the size of the rumps. The best way to check is by using a meat thermometer. A medium lamb rump should read 58-60C at its core.
Once the rump reaches this temperature, remove it from the oven and allow it to rest for 5 minutes covered in foil whilst you prepare the rest of the dish.
Mix together pea tendrils and mint and toss gently in a dressing made by mixing together the balsamic vinegar, avocado oil, sea salt and black pepper.
Remove the rump from the pan and place the pan back on the heat, adding the butter to form a simple gravy. Taste for flavour, adding seasoning if required.
Plate the dish by slicing each rump into 5 pieces. Place each rump on top of a mound of the warm pea puree and slosh over some of the gravy. Finish by topping the rump with some of the salad and serve immediately.