RECIPES
Roasted lamb rump with fregola, pea, mint and pecorino salad
By Miele
30 minutes and resting time
Preparation time
1 hour
Cooking time
4 serves
INGREDIENTS
Roasted lamb rump
2 x 250 g lamb rump roasts
1 tbsp olive oil
Salt flakes and pepper, to taste
1 garlic clove, crushed
2 thyme sprigs, finely chopped
Fregola, pea, mint and pecorino salad
150 g (¾ cup) fregola
310 ml (1 ¼ cups) chicken stock
1 tsp salt flakes
120 g (1 cup) frozen peas
30 g butter
¼ cup roughly chopped parsley
¼ cup roughly chopped mint
Salt flakes and pepper, to taste
Lemon juice, to taste
30 g pecorino cheese, shaved
1 cup small mixed lettuce leaves
Miele accessories
METHOD
Roasted lamb rump
- Rub the lamb rumps in olive oil, salt, pepper, garlic and thyme, rest at room temperature for 30 minutes.
- Select Combi mode on the combi steam Pro oven:
Stage 1: Select Combi mode: Grill + Preheat + Grill 3 + 0% moisture.
Stage 2: Select Combi mode: Grill 3 + 10 minutes + 0% moisture.
Stage 3: Select Combi mode: Fan Plus at 150°C + 10 minutes + 60% moisture. - Place a grilling and roasting insert in a universal tray, then place into the oven on shelf level 2 (shelf level 3 in a 60 cm oven) for the first stage to preheat.
- Place the lamb onto the preheated tray, and back into the oven. Cook for the set time, or until cooked to your preference.
- Allow the lamb to rest for 10 minutes before serving.
- Leave oven door open to allow to cool before using the Steam function.
Fregola, pea, mint and pecorino salad
- Place the fregola, chicken stock and salt flakes into an unperforated steam container. Steam at 100°C for
6 minutes, or until the fregola is almost tender. Add the peas and continue to steam for a further 2 minutes. - Combine the steamed fregola with the remaining ingredients. Season to taste.
To serve
- Slice the lamb rump thickly and serve on top of the salad.
Hints and tips
- If you are choosing to use fresh peas, simply steam them with the fregola.
- Fregola is a Sardinian pasta made from semolina. Israeli or giant couscous can be substituted.
- The lamb can also be cooked via the Sous-vide method and seared on the induction cooktop. Season the lamb and place in a large vacuum sealing bag. Vacuum on setting 3 and Seal on setting 3. Place into a perforated steam container and Steam at 65°C for 45 minutes. Once cooked, sear in a frying pan on a medium-high heat, Induction setting 7 on all sides until golden brown.
APPLIANCE / FUNCTION
Miele
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