Name: Lamb rump, mebos, pumpkin fritters
Yield: Serves 8 Main Course Portions
Ingredients: 50 g unsalted butter; 1 egg; ice bath – to chill; 5 g ground cinnamon; 25 g butter; 2 lamb rumps – about 1.4kg; 16 baby carrots; salt and pepper; 60 g pumpkin purée; 2 sprigs rosemary; oil – for deep frying; 60 g castor sugar; 3 g baking powder; 8 g fennel seeds; 135 g flour; 240 ml beef jus – 30ml per serving; 2 g white sugar; 100 ml water; olive oil; 50 ml milk; 24 piped dots (56 g) mebos purée – 3 per serving; 4 large fennel bulbs – 200g; 8 large sprigs flat leaf parsley; 2 g salt

Preparation info

Serves
8
Main Course Portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

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

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 sea

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Lamb rump, mebos, pumpkin fritters

Ingredients

Lamb rump

Method

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