Chef Adam Moore Lamb Rump 3 Ways
- Prep time 1Hr
- Cook time 1Hr
- Technique Grill, Stew, Stir Fry
- Meat Lamb
- Cut Round
- Serves 4
Pasture raised Australian lamb rump is turned into three unique and flavorful recipes cross utilizing ingredients, that are perfectly suited for full-service dining operations or room service.
Ingredients
For the lamb and sausage gumbo:
1 slice minced bacon
1 pound Australian lamb rump, diced
8 ounces Andouille sausage
1 tablespoon smoked paprika
1 tablespoon dried thyme
4 tablespoons flour
1 diced onion
1 diced green
2 stalks of celery, diced
2 tablespoons minced garlic
5 cups vegetable stock
Kosher salt and black pepper to taste
Kitchen bouquet, optional, as needed for color
Par-cooked rice, as desired
Fresh thyme leaves and parsley leaves as desired
For the Sweet n’ Spicy Lamb Rump Steak with Vegetable Stir Fry:
4 each denuded Australian lamb rumps
Kosher salt and black pepper, to taste
¼ cup honey, warmed
¼ cup gochujang
1 slice minced bacon, minced
1 cup onion, small dice
½ cup green pepper, small dice
½ cup celery, small dice
2 tablespoons minced garlic
2 cups par-cooked white or brown rice
2 Tablespoons soy sauce
Fresh chopped chives, as desired
For the Mediterranean Lamb Skewers with Smoky Rice Pilaf:
1 slice bacon, minced
½ cup Andouille sausage, minced
¼ cup onion, minced
¼ cup green pepper, minced
¼ cup celery, minced
2 tablespoons minced garlic
4 cups vegetable stock
2 cups brown or white rice, rinsed
1 tablespoon smoked paprika
Kosher salt and black pepper, to taste
1 pound Australian lamb rump, diced into 1” pieces
1 green bell pepper, cut into 1” pieces
1 small sweet onion, cut into 1” pieces
6” skewers, as needed, pre-soaked in water
Vegetable oil, as needed
¼ cup honey, warmed
1 Tablespoon fresh thyme leaves, chopped
1 Tablespoon fresh parsley leaves, chopped
1 Tablespoon fresh rosemary, chopped
Method
For the Lamb and Sausage Gumbo:
- Preheat a large sauce pot over MEDIUM heat.
- Add the bacon and cook, stirring occasionally, until the fat has been rendered. Add the lamb, sausage, paprika, and dried thyme; cook until lightly browned, about 7 minutes.
- Stir in the flour to create a roux. Cook it for 1 minute.
- Add the onion, bell pepper, celery, and garlic. Cook until the onions are translucent and fragrant. Add the stock and bring it to a boil.
- Cook for 30 minutes, reducing the mixture by about a quarter. Add salt and pepper to taste.
- When the desired flavor is achieved, add Kitchen Bouquet, if desired, to develop a darker color.
- Serve over rice and garnish with fresh chopped thyme and parsley.
For the Sweet n’ Spicy Lamb Rump Steak with Vegetable Stir Fry:
- For the lamb: Preheat grill over HIGH heat.
- Season lamb with salt and pepper, then cook to desired doneness.
- Meanwhile, stir together gochujang and honey until mixed well. Set aside until ready to use.
- For the stir fry: In a large skillet over MEDIUM-HIGH heat, cook bacon until the fat is rendered, then add onion, bell pepper, celery and garlic. Cook until onions are translucent- about 5 minutes.
- Toss with par-cooked rice and soy sauce, cook for 1 more minute and remove from heat.
- To serve: Slice lamb, glaze with honey-gochujang mixture and place atop the vegetable stir fry with fresh chopped chives.
For the Mediterranean Lamb Skewers with Smoky Rice Pilaf:
- For the rice: In a large sauce pot over MEDIUM-HIGH heat, cook bacon and andouille until the fat is rendered- about 5 minutes.
- Add onion, pepper, celery and garlic. Cook until onions are translucent- about 5 minutes.
- Next add stock, paprika and rice. Cook for 30-40 minutes, or until rice is tender. Fluff mixture with a fork and season to taste.
- For the skewers: Preheat grill over MEDIUM-HIGH heat.
- Skewer diced lamb with onion and bell pepper then season with salt and pepper.
- Brush skewers with oil and place on pre-heated grill. Cook until desired doneness is reached, while turning frequently to cook evenly on all sides.
- Meanwhile, mix together honey, thyme, parsley and rosemary. Reserve until ready to use.
- To serve: Top rice pilaf with lamb skewers brushed with the honey herb mixture.
