Slow-Cooked Lamb Rump with Kipfler Potato and Hazelnut



  • 50 ml ( fl oz) lamb stock, warmed zucchini (courgette) flower petals

Spread the hazelnut purée across 6 plates. Slice each lamb rump into 4 pieces and place on the plate. Place the potato and zucchini alongside and place a pile of parmesan crumbs in between. Finish with a drizzle of lamb stock and garnish with the zucchini flower petals.

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