Lamb rump, mebos, pumpkin fritters

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Preparation info

  • Serves

    8

    Main Course Portions
    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Five Hundred at The Saxon

I was fortunate enough to be invited to Taste of Sydney a few years ago by the SA Tourism folk. This was a dish I cooked there. It was also where I met Lennox Hastie from the Firedoor and ate a 426-day aged piece of meat. Mebos has such a unique flavour and is an ingredient that is not often used.

Ingredients

Lamb rump

  • 2 lamb rumps – about 1.4kg
  • 2 sprigs rosemary
  • ice bath – to chill
  • olive oil
  • salt and pepper

Pumpkin fritters

  • 135 g flour
  • 3 g baking powder
  • 1 egg
  • 50 ml milk
  • 60 g pumpkin purée
  • 2 g white sugar
  • 2 g salt
  • oil – for deep frying
  • 5 g ground cinnamon
  • 60 g castor sugar

Fennel bulb

  • 25 g butter
  • 100 ml water
  • 4 large fennel bulbs – 200g
  • 8 g fennel seeds

Baby carrots

  • 16 baby carrots
  • 50 g unsalted butter
  • salt and pepper
  • 8 large sprigs flat leaf parsley
  • 24 piped dots (56 g) mebos purée – 3 per serving
  • 240 ml beef jus – 30ml per serving

Method

Colour the rump on the grill or in a pan. Place the lamb into sous vide bags with the rosemary. Cook at 68°C for 90 minutes, then chill in an ice bath. To serve, reheat in the water bath for 30 minutes and finish on the grill with olive oil and seasoning. This rump can also be cooked slowly on the fire to the desired temperature but for ease of service we find that the sous vide method works best.

Combine the flour and baking powder. In a separate bowl, whisk together the egg and milk. Whisk the wet ingredients into the dry and add the purée. The mixture should be a thick dropping consistency. Adjust if necessary by adding a little extra flour or liquid.

Scoop 15ml of the mixture at a time into a deep-fat fryer set at 190°C. Fry until golden. Alternatively, fry in hot oil in a pot – test heat by adding a bread cube, which should become golden after a few seconds. Mix together the cinnamon and sugar and roll the fritters in the mixture after removing them from the fryer.

Melt the butter in the water over low heat and whisk until emulsified. Cut the fennel bulbs in half and place on an oven tray. Pour over the emulsion and the fennel seeds. Cover the tray with foil and bake in a 180°C oven for 45 minutes. Remove from the oven and cool the fennel in the liquid. Once cooled, remove from the tray and colour over hot coals or in a dry nonstick pan.

Scrub the baby carrots in cold water to clean. To achieve a lovely sweet flavour together with that charred smokiness, it’s best to cook the carrots straight over the coals – be careful with the temperature.

To make the dried parsley sprigs, wrap a microwaveable plate in plastic wrap and lay the parsley on top. Cover in more plastic wrap and microwave at 30 second intervals until dried.

To assemble, arrange each plate as you like or as per the photo. Place a 160–180 g portion of the rump on each plate. Arrange 1 fritter, half a fennel bulb, 2 baby carrots and 3 medium dots of piped mebos purée on each plate, and finish with a dried parsley sprig and 30 ml beef jus.