Lamb Duo

Meal Type:
Prep Time:
0 - 15 mins
Cooking Time:
15 - 30 mins
3 - 4
Brendan Hicks


  • 4x 100g lamb rump
  • sourdough (8 thin slices)
  • 4x 100g lamb cutlets
  • 40g goat’s cheese
  • 60ml olive oil (pure)
  • 20ml olive oil
  • salt and pepper to taste salt and pepper to taste
  • 750ml cabernet
  • 40g Italian parsley


  1. To make the reduction, place cabernet in a saucepan, and reduce down until the liquid is a consistency that coats the back of a spoon.
  2. To make the croute, drizzle sourdough with olive oil. Spread over goat's cheese, season with salt and pepper and bake until crunchy.
  3. Remove excess fat off lamb. Add a small amount of olive oil to a pan, and heat pan until hot. Sear rumps and cutlets on both sides.
  4. Season, and place in oven for 4-6 minutes or until medium rare, then rest.
  5. Dress parsley with olive oil and salt and pepper.
  6. Drizzle each plate with about a tablespoon of the cabernet reduction. Place croute on bottom of plate.
  7. Slice lamb rumps in half, and arrange with cutlets around croute and garnish with dressed parsley
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