Lamb rump, Swiss chard, lamb jus and leek oil

Name: Lamb rump, Swiss chard, lamb jus and leek oil
Ingredients: 500 ml Lamb jus; 30 ml Leek oil; 3 Garlic cloves; 500 g Swiss chard; 1.5 kg Lamb rump; 20 White asparagus

Rosé-cooked lamb rump with Swiss chard, asparagus, jus and leek oil: full of flavor with a fresh spring character.

Ingredients

500mlLamb jus

30mlLeek oil

3Garlic cloves

500gSwiss chard

1.5kgLamb rump

20White asparagus

Preparation

Sear the lamb rump and cook through to a core temperature of approx. 54–56 °C.
Cook the vegetables and arrange on the plate.
Slice the rump and place on the vegetables. Finish with jus and leek oil.

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Van der Zee

30527538

Lamb rump steak uk

per 1 Kilogram

per piece à 0,9 kg

34202603

Asparagus aa peeled

per Bin 700 Gram

per unit à 5 Bin

34200330

Chard mix bunch

per 1 Bunch

per unit à 10 pieces

Grønn

34903340

Leek oil small

per Bottle 250 Milliliter

per unit à 20 Bottle

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