Roast lamb rump served with a creamy sweet potato puree and crispy parsley and parmesan panko crumbs.
Preheat the oven to 180'C.
Heat a frying pan to hot and add a splash of oil. Sear the lamb on one side and then turn the meat over. Add the butter and the rosemary to the pan. Allow the butter to melt and then tranfer the pan to the oven and cook for 10 to 12 minutes.
Peel and dice the sweet potato and then sweat with the butter and then fennel seeds. Cook for about 5 minutes without allowing the potato to colour and then add the stock and the cream to the pan. Cook until soft and then transfer to a food processor and blend until smooth. Keep warm until ready to serve.
Peel and finely dice the shallot. Peel and finely dice the chilli. Peel the garlic and then use salt to crush the garlic to a puree. Pick and chop the parsley leaves. Grate the parmesan.
Mix all of the crumble ingredients together and then pan fry until golden brown.
Carve the lamb and lay on top of a neat swipe of sweet potato puree. Sprinkle the parmesan crumb around the dish and finish with a drizzle of olive oil and any excess chopped parsley.
«Try making this recipe using different herbs or cheese to give a different flavour.»