Rump of Lamb with Fresh Mint Sauce
A simple and flavorful dish featuring grilled lamb with a fresh pea salad and mint sauce.
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- •Rump of lambcut into thin steaks
- •White wine vinegarequal quantity with sugar
- •Sugarequal quantity with vinegar
- •Fresh mint leavespicked, blanched, and chopped
- •Fresh peascan use frozen
- •Shallots
- •Olive oil
- •Fresh thymefor seasoning paste
- •Stock cubelamb or chicken
- 1
Prepare the mint sauce by combining equal quantities of white wine vinegar and sugar in a pan. Bring to a boil until clear, then pour into a bowl.
5 min
- 2
Blanch fresh mint leaves in boiling water for 10 seconds, refresh in cold water, squeeze out excess water, chop, and add to the vinegar solution just before serving.
3 min
- 3
Prepare the pea salad with fresh peas, shallots, and a little olive oil.
5 min
- 4
Make a seasoning paste with fresh thyme and a stock cube. Massage into the lamb steaks.
5 min
- 5
Grill the lamb steaks until cooked to your liking, approximately 3-5 minutes depending on thickness.
5 min
- 6
Finish the mint sauce by adding the chopped mint to the vinegar solution.
1 min
- 7
Serve the grilled lamb with the fresh pea salad and mint sauce.
2 min
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