Ingredients
4 lamb rump steaks, approximately 180g each, available from all good butchers
1 jar Beerenberg Slow Cooker Moroccan Lamb
½ bunch kale, stalks removed and leaves cut into large pieces
2 tablespoons olive oil
salt and pepper
2 large parsnips, peeled and cut into 2cm pieces
1 litre milk
1 tablespoon cooking oil
¼ cup thickened cream
small handful mint leaves
Directions
Place the lamb rumps and jar of Beerenberg Slow Cooker Moroccan Lamb in a bowl. Mix to coat the lamb and leave aside to marinate.
Preheat the oven to 170°C. Place the kale on a large baking tray and drizzle with the olive oil and a big pinch of salt and pepper. Toss to combine and place in the oven for 15 minutes or until crispy. Set aside to cool.
In a large saucepan add the parsnips and milk. Heat on high until the milk just begins to boil and then turn the heat to low. Simmer for 20 minutes or until the parsnip is soft.
Whilst the parsnip is cooking, line a baking tray with non-stick paper and increase the oven to 180°C. Heat a large frypan on medium heat and add the cooking oil and lamb rump steaks. Sear for 1 minute on each side before transferring to the baking tray. Place the lamb in the oven for 10 minutes. Remove from the oven and allow to rest for 5-10 minutes. Slice each lamb rump into four pieces.
Drain the milk from the parsnips and add the cream and a pinch of salt and pepper. Using a stick blender, blend until smooth.
To serve, smear the parsnip puree on 4 plates. Top with the lamb rump and finish with kale chips and mint leaves.
