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Ingredients
- 4 parsnips
- 12 cardamom pods
- 1 T coriander seeds + 1 ts.
- 3 T olive oil
- 4 garlic clove,crushed
- 8 strips of orange peel
- 4 lamb rumps about 150gr. ea
- 3 bird's eye chillies,dried
- 1 bunch spinach,washed&trimmed
- 150 g roma tomatoes
- 16 button mushrooms
- 16 cherry tomatoes
- 4 T extra-virgin olive oil
- 2 T mint,fine chopped
- 2 T coriander,fine chopped
- 1 dash balsamic vinegar
- 1 salt
- 1 pepper
- 1 oil of deep frying
- 1 sprig of rosemary
Instructions
- Peel the parsnips, trim and shave into long strips. Fry in hot oil in a deep fryer til lightly golden. Drain briefly on paper, sprinkle with salt, then store airtight once cooled.(Can be kept up to 2 days)
- Split the cardamom pods and extract the seeds. Put half of them in a dish with 1 teaspoon of coriander seeds, the olive oil, garlic and orange peel and blend together to make a marinade. Add the lamb rumps, turn to coat in the marinade, then pepper to taste. Cover and leave a room temp for 1 hour.
- Grind the rest of the cardamom pods with the 1 tb of coriander seeds and set aside for the tomato jus.
- Mix the dried chillies and rosemary with 2 tb olive oil. Set aside for the mushrooms.
- Plunge the spinach into boiling water. Count to 30 and remove and drain with cool water. Drain again.
- Next prepare the sauce ingredients. Skin the tomatoes, cut in half flick the seeds into a sieve, set over a bowl to drain, then dice the flesh.
- Cool the marinaded lamb rumps on a very hot grill till done to your liking. Transfer the lamb to a baord and sprinle both side very generously with the salt. Leave to stand 2-3 mins. while preparing the garnishes.
- Put the chilli oil for the mushrooms in a small frying pan and set over a med. high heat. When hot add mushrooms. Cool quicly until lightly browned. Sprinle with salt then tip onto a plate.
- While the mushrooms are cooking, heat a large oiled pan over a med. heat. Add the spinach, sprinkle on a little salt and add some ground pepper. Reheat gently, don't fry. Arrange on 4 dinner plates.
- Wipe out both frypans. Put 1 ts of oil in the small frypan and set it over a med. high heat. When hot tip in the cherry tomatoes. Stir quickly and cook 20 secs. until glazed. Turn onto a plate.
- Warm the extra virgin olive oil in a frypan. Add the ground spices then add the diced tomatoe and strained jus, a good splash of balsamic vinegar, 1/4 ts of salt and the herbs. WArm through then turn off the heat.
- Slice the meat thinly across the grain and transfer to the plates. Spoon over the tomatoe jus and garnish with the tomatoes, mushrooms and parsnips.
- Serve immediately.
