| Amount | Measure | Name |
|---|---|---|
| 800 | g | Lamb Rump Trimmed |
| 150 | g | French Beans Blanched |
| 150 | g | Broccoli Blanched |
| 100 | g | Peas Blanched |
| 50 | g | Butter |
| 100 | g | Tomato Diced |
| 1 | tbsp | Tarragon, chopped |
| 100 | ml | Port wine |
| 300 | ml | Knorr Concentrated Demi Glace 10.5L |
| 2 | pc | Shallots, 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.
