Miso Glazed Lamb Rumps with Creamy Polenta

Preparation Time: 20 mins
Serves: 3-4
Cooking Time: 60 mins
Ready Time: 80 mins
Cooking Method: Searing
Difficulty: moderate

Ingredients

400gm Silver Fern Farms Lamb Rumps
2 Tbsp olive oil
3 Tbsp white miso paste
1 Tbsp NZ bush honey
1 tsp sesame oil
4-6 baby carrots, peeled
2 small parsnips, peeled
2-3 small beetroots
2 small red onions, peeled
2 tsp ground black pepper

FOR THE CREAMY POLENTA
50gm butter
1 litre vegetable stock (or water)
170gm yellow cornmeal (polenta)
50gm grated parmesan cheese
1 tsp salt, or to taste
Mint and herb leaves to garnish

Method

Preheat oven to 180°C. Remove Silver Fern Farm Lamb Rumps from the fridge and packaging and allow to bloom for 10 minutes at room temperature.

In a bowl, mix miso paste, honey, pepper, and sesame oil. Add 1-2 Tbsp boiling water to thin the mixture and combine well.

To prepare the vegetables, trim the carrots, parsnips, and beetroot. Slice red onions into quarters. Line an oven tray with baking paper and add vegetables. Drizzle with olive oil, and season with pepper. Bake for 20-25 minutes.

To make creamy polenta, melt butter in a large saucepan over medium heat. Stir in vegetable stock and bring to a boil. Add the cornmeal and whisk continuously to prevent lumps forming. Reduce heat to low, continue stirring until the cornmeal is very thick. Season to taste with parmesan and salt.

Oil the lamb and season with salt and pepper. Heat a pan to high heat. Sear the outside of the meat on all sides for 2 minutes each. Pour miso and honey glaze over Lamb Rumps. Remove from pan and place meat in oven. Cook for 12 minutes, for medium-rare.

Once cooked, remove from oven, cover with foil, and allow to rest for 5 minutes. Slice the lamb rumps across the grain.

To serve, place a spoonful of creamy polenta over the plate. Arrange slices of Lamb Rump over the polenta with roasted vegetables. Spoon over plenty of extra sauce. Garnish with mint leaves.

Recipe Supplied by MiNDFOOD.