Roast Lamb Rump with Akarua Pinot Noir, part of the Master Match drink matching menu at Ostro.
Roast Lamb Rump with Akarua Pinot Noir, part of the Master Match drink matching menu at Ostro.
Master Match: Akarua rua pinot noir 2013
Serves 2 • 2 lamb rumps • Canola oil • 1 tbsp butter • 2 garlic cloves, diced • 1 onion, diced • ½ tsp coriander seeds, ground • ½ cup harissa paste • ½ red pepper, diced • 2 tomatoes, diced • ¼ cup water • Sea salt • Fresh coriander • Fresh parsley
1.Sweat the onion, garlic and coriander seeds in butter. When the onions are soft, add the harissa and capsicum and sweat until tender. Add the tomatoes and water and cook until a thick consistency. Blitz with stick blender to a nice even consistency and season to taste. Pre-heat the oven to 180C.
2. Score the fat of the lamb rump, season and place fat-side down into a hot cast iron pan with a little oil.
3. Render down the fat over a medium heat. When golden and crispy turn over and place into oven, cook for 8-10 minutes until desired degree of cooking, take out and let rest at ambient temperature for 10 minutes.
4. Plate the sauce first then add the sliced lamb rump on top. Garnish with fresh coriander.
Master Tip: Rump is best served medium. You could use rack or chops as well. Harissa paste is fairly easy to find and if you want more heat, use chilli flakes or fresh chillies.
