4 days ago
2
Prep time: 45 minutes
Cook time: 50 minutes
Serves 4.
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Ingredients
800g lamb rumps
1 tbs olive oil
50g butter, chopped
4 sprigs rosemary
4 bunches asparagus, trimmed, cut into 2cm lengths
2 tsp olive oil, extra
Finely grated lemon zest and freeze dried raspberry powder, to garnish
Pecorino Zabaione
4 egg yolks
125ml dry white wine
80g pecorino, finely grated on a microplane
125ml thickened cream, whipped to soft peaks
Method
1. Preheat oven to 190C. Bring lamb to room temperature.
2. Heat oil and 25g of the butter in a large flameproof frying pan over medium-high heat. Cook lamb, in batches, turning, for about 10 minutes or until browned all over and fat has rendered (press down on lamb to help caramelisation). Return lamb to pan and top each rump with rosemary and remaining butter. Transfer to the oven and roast for about 10-15 minutes or until cooked to your liking. Transfer to a rack over a tray and lightly cover with foil to rest for 20 minutes. Slice to serve and drizzle with resting juices.
3. Cook asparagus in a large saucepan of boiling salted water until tender. Drain. Dress with extra olive oil and season.
4. To make pecorino zabaione, whisk egg yolks and wine in a large heatproof bowl until thick and pale.
5. Place bowl over a saucepan of simmering water. Whisk until egg mixture is light, frothy and thickened and the whisk can leave a clean trail at the bottom of the bowl. Whisk in pecorino until melted and dissolved. Remove from heat. Fold through cream in two batches.
6. Serve lamb and asparagus with pecorino zabaione. Garnish with finely grated lemon zest and freeze dried raspberry powder.
Tips
If you have and would like to use a siphon gun, pour zabaione into siphon and charge with cartridges. Shake vigorously (to evenly distribute gas). Dispense to serve.
English (US) ·