Colour the rump on the grill or in a pan. Place the lamb into sous vide bags with the rosemary.
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
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
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