Miso Glazed Lamb Rumps with Creamy Polenta

Miso Glazed Lamb Rumps with Creamy Polenta

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Miso Glazed Lamb Rumps with Creamy Polenta

Miso Glazed Lamb Rumps with Creamy Polenta

By MiNDFOOD



Miso Glazed Lamb Rumps with Creamy Polenta

Miso Glazed Lamb Rumps with Creamy Polenta

Meat type
Lamb
Cooking time
31-60
Serves
3-4
Preparation time
20

Miso Glazed Lamb Rumps with Creamy Polenta

Miso Glazed Lamb Rumps with Creamy Polenta

Ingredients

  • 1 pack Silver Fern Farms Lamb Rumps
  • 3 Tbsp white miso paste
  • 1 Tbsp NZ bush honey
  • 1 tsp sesame oil
  • 4-6 baby carrots, peeled
  • 2 small parsnips, peeled
  • 2-3 small beetroots
  • 2 small red onions, peeled

CREAMY POLENTA

  • 50g butter
  • 1L vegetable stock
  • 170g yellow cornmeal (polenta)
  • 50g parmesan cheese, grated
  • Mint and herb leaves to garnish

Miso Glazed Lamb Rumps with Creamy Polenta

Miso Glazed Lamb Rumps with Creamy Polenta

Method

Preheat oven to 180°C.

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

Mix miso paste, honey, sesame oil and pepper together. Add 1-2 Tbsp boiling water to thin the mixture and combine well.

Trim carrots, parsnips and beetroot. Peel and slice red onions into quarters. Place on an oven tray lined with baking paper. Drizzle with oil, and season with pepper. Cook in oven for 20-25 mins. 

To prepare creamy polenta, melt butter in a large saucepan over medium heat. Stir in vegetable stock and bring to a boil. Add cornmeal while stirring, then reduce heat to low, and cook, stirring constantly with a wooden spoon, until cornmeal is very thick and leaves the side of the pan as it is stirred, about 25 mins. Season with parmesan and salt to serve.

Bring an ovenproof fry pan to a med-high heat. Coat the lamb with oil. Sear the lamb for 2 mins on each of the four sides. Pour miso and honey glaze over rumps. Place in oven and cook for 12 mins, for medium rare.

Remove from oven, cover with foil, and allow to rest for 5 minutes. Slice the lamb across the grain.

To serve, place a spoonful of creamy polenta over the plate. Arrange slices of lamb over the polenta with roasted vegetables. Spoon over plenty of extra sauce, garnish with mint leaves. 


Recommended Cut: Lamb Rumps

Our Lamb Rumps selected for their distinctive hearty taste. They are full of flavour, juicy and delicious.


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