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Ingredientes
- 4 x Parsnips
- 12 x Cardamom pods
- 1 Tbsp. Coriander seeds + 1 ts.
- 3 Tbsp. Extra virgin olive oil
- 4 x Garlic clove, crushed
- 8 x Strips of orange peel
- 4 x Lamb rumps about 150gr. ea
- 3 x Bird's eye chillies,dry
- 1 x Bunch spinach,washed&trimmed
- 150 gm Roma tomatoes
- 16 x Button mushrooms
- 16 x Cherry tomatoes
- 4 Tbsp. Extra virgin extra virgin olive oil
- 2 Tbsp. Mint, fine minced
- 2 Tbsp. Coriander,fine minced Dash balsamic vinegar Salt Pepper Oil of deep frying Sprig of rosemary
Direcciones
- Peel the parsnips, trim and shave into long strips. Fry in warm oil in a deep fryer til lightly golden brown. Drain briefly on paper, sprinkle with salt, then store airtight once cooled.(Can be kept up to 2 days)
- Split the cardamom pods and extract the seeds. Put half of them in a dish with 1 tsp. of coriander seeds, the extra virgin olive oil, garlic and orange peel and blend together to make a marinade. Add in the lamb rumps, turn to coat in the marinade, then pepper to taste. Cover and leave a room temp for 1 hour.
- Grind the rest of the cardamom pods with the 1 tb of coriander seeds and set aside for the tomato jus.
- Mix the dry chillies and rosemary with 2 tb extra virgin olive oil. Set aside for the mushrooms.
- Plunge the spinach into boiling water. Count to 30 and remove and drain with cold water. Drain again.
- Next prepare the sauce ingredients. Skin the tomatoes, cut in half flick the seeds into a sieve, set over a bowl to drain, then dice the flesh.
- Cold the marinaded lamb rumps on a very warm grill until done to your liking. Transfer the lamb to a baord and sprinle both side very generously with the salt. Leave to stand 2-3 mins. while preparing the garnishes.
- Put the chilli oil for the mushrooms in a small frying pan and set over a med. high heat. When warm add in mushrooms. Cold quicly till lightly browned. Sprinle with salt then tip onto a plate.
- While the mushrooms are cooking, heat a large oiled pan over a med.
- heat. Add in the spinach, sprinkle on a little salt and add in some grnd pepper. Reheat gently, do not fry. Arrange on 4 dinner plates.
- Wipe out both frypans. Put 1 ts of oil in the small frypan and set it over a med. high heat. When warm tip in the cherry tomatoes. Stir quickly and cook 20 secs. till glazed. Turn onto a plate.
- Hot the extra virgin extra virgin olive oil in a frypan. Add in the grnd spices then add in the diced tomatoe and strained jus, a good splash of balsamic vinegar, 1/4 ts of salt and the herbs. Hot through then turn off the heat.
- Slice the meat thinly across the grain and transfer to the plates.
- Spoon over the tomatoe jus and garnish with the tomatoes, mushrooms and parsnips. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 220 | 79% |
| Total Fat 25.02g | 31% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 992mg | 28% |
| Total Carbs 12.55g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.37g | 4% |
| Protein 4.43g | 7% |
