Grilled lamb rump with chorizo sausage, chickpeas, mushrooms and an apple and onion salad
( SERVES 4 )
Lamb rumps make for quick and easy roast dinners, the sweetmeat a marvellous companion for other flavours. I used canned chickpeas for the sauté, rinsing them first. The vague smoky flavours of the chorizo sausage wrap the mushrooms like a warm blanket, and the apple salad provides a simple, cleansing contrast.
|2 Tbsp||Vegetable oil|
|1 to taste||Salt and freshly ground black pepper|
|2 Tbsp||Olive oil|
|2||Garlic cloves, chopped|
|6||Portobello mushrooms, cut into 5mm slices|
|150 g||Chorizo sausages, sliced on an angle|
|200 g||Chickpeas, cooked & washed|
- Preheat the oven to 180C. Trim he lamb rumps of excess fat. Heat the vegetable oil in a frying pan large enough to hold all the rumps.
- Add the lamb to the pan and brown on all sides, seasoning with salt and pepper as you go.
- Place the frying pan in the oven for 12-15 minutes and cook until the lamb is tender. Remove the lamb from the oven and keep it warm.
- Heat the frying pan on a medium heat, then add the olive oil.
- Once hot, sauté the sliced garlic until golden, then add the mushrooms cut into 5cm slices and chorizo sliced on an angle.
- Cook until the mushrooms soften and the chorizo becomes fragrant. Stir in the cooked and rinsed chickpeas and warm through, then add the lemon juice and parsley.
- Season with salt and pepper.
- Mix the finely sliced onion and sliced apple in a small bowl. In another bowl combine the vinegar, sugar, worcestershire sauce and salt and pepper.
- Whisk in the 100ml of olive oil and the crème fraiche, then stir in the chopped fennel. Gently stir the dressing through the apple and onion.
- Slice the rumps on individual plates, then divide the chickpea mixture between them.
- Place spoonfuls of apple salad next to the lamb.