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Roasted Lamb Rump Steak with Pea Purée & Greens
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Tuca Mezzomo

Tuca Mezzomo

Roasted Lamb Rump Steak with Pea Purée & Greens

12h 45m

This recipe balances the meatiness of the lamb with the lightness of the greens and the extra punch of the onion demi-glace.

  • Peel and chop 1 large onion into large pieces

    Step 0
  • Peel, trim, and chop 1 large carrot into medium cubes

    Step 1
  • Chop 2 tomatoes into large pieces

    Step 2
  • Chop 2 celery stalks

    Step 3
  • Trim and chop the white part of 1 large leek

    Step 4
  • Preheat the oven to the maximum temperature

    Step 5
  • Transfer the chopped vegetables, minus the tomatoes, to a roasting pan. Drizzle with extra virgin olive oil to taste and roast for 20m until they are golden

    Step 6
  • Transfer the roasted vegetables to a large stock pot and add 1 sliced pig trotter. Add 3 L of water and the chopped tomatoes

    Step 7
  • Stir to combine and bring it to a boil over high heat

    Step 8
  • Turn the heat to low and cook for 10h to infuse the flavors

    Step 9
  • Strain through a fine mesh sieve

    Step 10
  • Reduce it to ⅓ over medium heat until it is dark and thicker. The onion demi-glace is ready

    Step 11
  • Cover the bottom of the grill with charcoal, forming a very hot brazier with all the coals

    Step 12
  • Cut the stalk of 1 bunch of broccolini

    Step 13
  • Peel 1½ cup of edamame by feeling where the beans are. Push toward the seam of the pod to remove the beans

    Step 14
  • Remove the fiber and cut 6 snow peas into 5 cm pieces

    Step 15
  • Trim and cut 6 string beans into 5 cm pieces

    Step 16
  • Fill with 2 L of water a pot and add a generous amount of salt. Bring to a boil. Prepare a bowl with water and 1 cup of ice cubes

    Step 17
  • Blanch the snow peas by cooking them in boiling water for 2m until they change color and become tender. Transfer to the bowl with and ice and water

    Step 18
  • Blanch the string beans for 2m until tender. Transfer to a bowl with and ice and water

    Step 19
  • Cook the broccolini for 2m until tender. Transfer to the bowl with and ice and water

    Step 20
  • Cook the edamame peas for 2m until tender. Transfer to the bowl with ice

    Step 21
  • Add 2 cups of fresh green peas and cook for 2m until cooked through but still dark green. Transfer to a hand blender glass

    Step 22
  • Add 2/3 cup of extra virgin olive oil and blend until smooth. The pea purée is ready

    Step 23
  • Season 450 g of lamb rump steak with coarse salt to taste

    Step 24
  • Place the meat on the grill, away from the heat, and cook it for 5m to let its internal temperature rise without searing

    Step 25
  • Turn the meat and let it cook for 5m

    Step 26
  • Turn the meat and let it cook for 5m

    Step 27
  • Turn the meat and let it cook for 5m

    Step 28
  • Turn the meat and let it cook for 5m

    Step 29
  • Place the grill closer to the charcoals and sear the meat on all sides, first the fat side down. Let the meat rest for 5m to allow the juices to redistribute. The roasted lamb rump steak is ready

    Step 30
  • Plate 1 tbsp of the Pea Purée and top it with the blanched vegetables

    Step 31
  • Add mint leaves to taste

    Step 32
  • Serve a piece of the Roasted Lamb Rump Steak and add the Onion Demi-Glace to taste. Season the lamb with salt and sprinkle sumac over the vegetables. The roasted lamb rump steak with pea purée & greens is ready

    Step 33
  • Enjoy!

    Step 34

Yield 2 portions

  • Sumac

    Sumac

    to taste
  • Mint

    Mint

    to garnish
  • Salt

    Salt

    to taste

Onion Demi-Glace

  • Onion

    Large Onion

    1
  • Pig Trotter

    Sliced Pig Trotter

    1
  • Carrot

    Large Carrot

    1
  • Tomato

    Tomato

    2
  • Celery

    Celery

    2 stalks
  • Leek

    Large Leek

    1
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to taste

Roasted Lamb Rump Steak

  • Lamb Rump Steak

    Clean Lamb Rump Steak

    450 g
  • Salt

    Coarse Salt

    to taste

Pea Purée with Green Vegetables

  • Broccolini

    Broccolini

    1 bunch
  • Edamame

    Edamame

    1½ cup
  • Snow Pea

    Snow Pea

    6
  • String Bean

    String Bean

    6
  • Mint

    Mint

    to garnish
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to drizzle
  • Ice Cube

    Ice Cube

    1 cup
  • Salt

    Salt

    to taste
  • Water

    Water

    2 L

Pea Purée

  • Green Pea

    Fresh Green Pea

    2 cups
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    2/3 cup
  • Salt

    Salt

    ½ tbsp
  • Water

    Water

    1 L

Equipment

  • Charcoal

    Charcoal

  • Grill

    Grill

  • Hand Blender

    Hand Blender

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