Juicy Lamb Rumps with Corn and Feta Fritters

Juicy Lamb Rumps with Corn and Feta Fritters recipe

Ingredients

1 pack Silver Fern Farms Lamb Rumps
Olive oil
125ml red wine
250ml well reduced beef stock or beef jus
25g cold butter, diced
8 stems sweet stem broccoli

CORN AND FETA FRITTERS

250g frozen sweetcorn, defrosted
1 spring onion, trimmed and sliced
1 red chilli, deseeded and finely sliced
100g feta, crumbled
3 Tbsp flour
1 Tbsp cornflour
Oil

Juicy Lamb Rumps with Corn and Feta Fritters recipe

Method

Preheat the oven to 180°C.

Place the sweetcorn in a small food processor and process until you have a coarse paste. Transfer to a bowl and add spring onion, chilli, feta, flour and cornflour. Season and gently fold mixture together. Cover and set aside.

Remove Silver Fern Farms Lamp Rumps from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Heat a fry-pan to a high heat. Rub oil on the Lamp Rumps and sear in the fry pan for 2 mins each side. Transfer to the oven and bake for 10-15 mins for medium-rare. Remove from the oven, cover loosely with baking paper or foil and rest for 8 mins.

In a wide saucepan, heat the red wine and reduce by half. Add beef stock and reduce by half again. Add the butter and swirl until glossy. Season.

Heat enough oil in a small deep saucepan to come halfway up the sides. When hot, drop small rustic balls of the fritter mix into the hot oil (in batches so not to overcrowd the saucepan) and cook until they rise to the surface and are golden, about 3 mins. Remove with a slotted spoon and place on crumpled kitchen paper.

Slice Lamp Rumps across the grain and serve with a drizzle of pan sauce and the fritters. Steam some sweet stem broccoli to serve as well.