Japan (EN)

Lamb Rump with Brown Butter Puree

You won’t want to miss this lamb rump recipe with a slight nutty flavour of the brown butter puree to the tongue and citrusy zest of the sauteed vegetables on the side.

About the Dish

Recipe by: Chefs Eddie Goh (Singapore), Peter Smith (Singapore), Jung Hyun Lee (Korea), Hattem Mattar (UAE), James Eddington (Canada)

Ingredients

  • 250g Sweet Potato
  • 400g Milk
  • 200g Unsalted Butter
  • 200g Rump
  • 30g Parsley
  • 50g Mix Salad
  • 20g Radish
  • 20g Carrot
  • 20g Thyme
  • 3g Ground Cumin
  • 2g Sesame Oil

Directions

For the Brown Butter

  1. 1

    Leave the butter on the stove till slightly brown and have nutty flavour. Strain.

To cook

  1. 1

    Peel and rough cut sweet potato, cover the potato with milk and add in thyme. Cook it until soft. Remove the thyme and blend the mixture with brown butter till smooth. Season with salt & cumin.

  2. 2

    Brine the rump with 3% salt and let it sit for 30 mins. Sear the rum till medium and let it rest.

  3. 3

    Roughly cut the carrot & radish, and saute till tender. Let it cool down. Rest with lemon juice, lemon zest, sesame oil together with parsley and mix salad.