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Friday, 12 August 2011

Roasted Lamb Rump With Pomegranate Sauce

Until last night I had not eaten pomegranate. I was on the phone to a mate recently when his lunch of chicken with pomegranate arrived and since then I have ben intrigue, it sounded cool. In any case, this was really enjoyable and was the perfect meal to greet my wife with when she returned home from hospital with a new baby. The only time consuming part was removing the seeds from the fruit but it was worth it.

1 lamb rump
1 sprig rosemary finely chopped
Olive oil
Porcini salt
1 tbs butter
1/2 a leek finely diced
1 shallot finely diced
2 cloves garlic minced
1 cup red wine
3 tbs pomegranate seeds
1 tbs sugar (more may be necessary)
3 tbs finely chopped parsley
Sweet potato discs
Mash (I went for sour cream and mayonaise)
Sugar snap peas

Season the rump with oil, porcini salt, pepper, rosemary and massage into the meat. Heat a large frying pan with some oil to medium high and sear the lamb rump on all sides then place into a preheated 200C oven. Roast for 20 minutes, checking and turning half way through. When the meat is ready (it should be medium/medium rare), remove to a clean plate and cover with foil and a tea towel to rest for 10 minutes.
While the lamb is cooking and resting make the pomegranate sauce. Melt the butter in a small saucepan. When foaming add the leek, shallot and garlic and saute until translucent, pour in the wine and 1 tbs of pomegranate seed. Reduce over a high heat for 5 minutes. After 5 minutes strain the sauce through a sieve, discard the leek/seed gear, add the liquid back into the saucepan with 2 tbs of parsley, rested meat juice, the remaining seeds and sugar and reduce until it coats the back of a spoon. Check for for seasoning adding more sugar if necessary.
Slice the meat thickly, arrange on plates and spoon over some sauce and top with parsley. Serve with some sweet potato discs, mash and sugar snaps.  

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