Chilli prune lamb rump with port jus
I love how the sweetness of the prunes and the kick from the chilli really complements this beautiful cut of meat. It's a perfect special roast for two.
|1 cup||Tawny port|
|1 cup||Chicken stock, or beef stock|
|1 bunch||Fresh mint, chopped|
|4||Dried prunes, I used the Sunsweet variety|
|1 Tbsp||Relish, I used Anathoth's hot chilli relish|
|1 Tbsp||Ground cumin|
|2 Tbsp||Extra virgin olive oil|
|1 Tbsp||Wholegrain mustard|
- Preheat oven to 180 degrees. Heat half the oil in a frypan and add half of the the finely chopped shallots, garlic and prunes. Saute gently for about 10 minutes, then add a tablespoon of the port and half of the chilli relish.
- Make a pocket in the lamb rump and add the prune mixture. Sprinkle the rump with salt, pepper and cumin. Brown the lamb on all sides in the frypan, then transfer to an oven dish and roast for about 40 minutes for medium rare.
- Meanwhile, heat the rest of the olive oil in the frypan and add the rest of the shallots, garlic and prunes. Saute gently for 10 minutes or so, then add the chicken stock, mustard and port. Simmer gently for about 20 minutes or until well reduced. Mix in butter just before serving.
- Serve with roasted potatoes, baby carrots and pumpkin, with pea puree and edamame beans. Enjoy!