Darren Cooper Lamb Rump with Spiced Lamb Bonbon
- Prep time 0Min
- Cook time 0Min
- Technique Bake
- Meat Lamb
- Cut Rump
- Serves 4
Aussie Lamb Rump with Spiced Lamb Bonbon, Romanesco, Baby Carrots and Black Garlic Puree
Ingredients
- 1 Romanesco
- 1 celeriac
- 1 full fat milk
- 2 each baby carrots
- 1 tub black garlic puree
- 1tbs xantham gum
- 1 each lamb rump
- ½ lamb mince for bonbon
- 15g caster sugar
- 15g white wine vinegar
- 2 eggs
- 100g panco
- 100g flour
- 25g black sesame seeds
- 25g white sesame seeds
- 10g chilli flakes
For the garlic paste
- 190g black garlic, peeled
- 85ml water
- 15g xanthan gum
- 2.5g salt
- 15g white wine vinegar
- 15g caster sugar
Method
- Cut and trim romanesco into small trees and cook for 5 minutes in boiling salted water.
- Clean and trim baby carrots, place them in water with romanesco, remove and refresh with iced water.
- Peel and dice small celeriac. Place in a pan with a drop of oil and sweat until a little coloured. Then, add milk to cover. Cook until soft, then drain and blend in a thermomix. Set liquid aside.
- Mix the panko sesame seeds and chilli flakes together.
- For the black garlic purée, place all the ingredients in a Thermomix set at 60°C and blitz until smooth. Alternatively, place all the ingredients in a blender, but with boiling instead of cold water.
- Pass through a fine sieve and set aside to cool.
- Use the minced lamb roll into small balls then pan in flour egg and panko mix seal in fryer till golden brown.
- Seal the lamb rump in a pan with a little oil when coloured place in the oven 180℃ for 8 minutes and remove. Allow to rest and slice.
- Arrange on the plate.
