Irish Lamb Rump and Tossed Greens with Port, Tomato and Tarragon Jus with Concentrated Demi-Glace


Ingredients (4 portions)

Amount Measure Name
800 g800gLamb Rump Trimmed
150 g150gFrench Beans Blanched
150 g150gBroccoli Blanched
100 g100gPeas Blanched
50 g50gButter
100 g100gTomato Diced
1 tbsp1tbspTarragon, chopped
100 ml100mlPort wine
300 ml300mlKnorr Concentrated Demi Glace 10.5L
2 pc2pcShallots, peeled & diced


Method :
1. Season and seal the lamb rumps on all sides in a hot pan and place in a preheated oven at 180C for five minutes until pink. Leave to rest.
2. Toss the green vegetables in a pan with butter and season.
3. Sweat the shallots in a little butter over a moderate heat. Add the port and reduce by half.
4. Add the Knorr Concentrated Demi-Glace, tomato and tarragon and simmer for two to three minutes.
5. Carve the rump in slices and place over the greens.
6. Garnish with the port sauce.

recipe number: 1-EN-163598 recipe code: R0044304
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr