Lamb Rump

Lamb rump

Lamb rump, charred baby peppers, parsnip and vanilla puree, thyme and agria gratin, capsicum gel, lamb jus

 The First Class lamb rump is sous vide for three hours at 54 degrees celsius with garlic and rosemary to produce a perfect medium rare. The charred baby peppers add a delicious vegetable derived malliard flavour and the thyme agria gratin ties in with the rosemary infused rump. Vanilla parsnip puree finishes the dish with a lovely light creaminess.

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