Chargrilled Lamb Rumps with Spiced Tomato Jus

== Description ==
4 servings 
== Ingredients ==
* 4 parsnips
* 12 cardamom pods
* 1 tbsp + 1 tsp coriander seeds
* 3 tbsp olive oil
* 4 garlic clove, crushed
* 8 strips of orange peel
* 4 lamb rumps about 150 g ea
* 3 bird's eye chilies, dried
* 1 bunch spinach, washed and trimmed
* 150 g roma tomatoes
* 16 button mushrooms
* 16 cherry tomatoes
* 4 tbsp extra virgin olive oil
* 2 tbsp mint, fine chopped
* 2 tbsp coriander, fine chopped
* dash balsamic vinegar
* salt
* pepper
* oil of deep frying
* sprig of rosemary
== Directions ==
# Peel the parsnips, trim and shave into long strips.
# Fry in hot oil in a deep fryer til lightly golden.
# Drain briefly on paper, sprinkle with salt, then store airtight once cooled. (Can be kept up to 2 days)
# Split the cardamom pods and extract the seeds.
# Put half of them in a dish with 1 teaspoon of coriander seeds, the olive oil, garlic and orange peel and blend together to make a marinade.
# Add the lamb rumps, turn to coat in the marinade, then pepper to taste.
# Cover and leave a room temp for 1 hour.
# Grind the rest of the cardamom pods with the 1 tbsp of coriander seeds and set aside for the tomato jus.
# Mix the dried chillies and rosemary with 2 tbsp olive oil.
# Set aside for the mushrooms.
# Plunge the spinach into boiling water.
# Count to 30 and remove and drain with cool water.
# Drain again.
# Next prepare the sauce ingredients.
# Skin the tomatoes, cut in half flick the seeds into a sieve, set over a bowl to drain, then dice the flesh.
# Cool the marinaded lamb rumps on a very hot grill till done to your liking.
# Transfer the lamb to a board and sprinkle both side very generously with the salt.
# Leave to stand 2-3 minutes while preparing the garnishes.
# Put the chilli oil for the mushrooms in a small frying pan and set over a medium high heat.
# When hot add mushrooms. Cook quickly until lightly browned.
# Sprinkle with salt then tip onto a plate.
# While the mushrooms are cooking, heat a large oiled pan over a medium heat.
# Add the spinach, sprinkle on a little salt and add some ground pepper.
# Reheat gently, don't fry.
# Arrange on 4 dinner plates.
# Wipe out both fry pans.
# Put 1 tsp of oil in the small fry pan and set it over a med.
# High heat.
# When hot tip in the cherry tomatoes.
# Stir quickly and cook 20 seconds until glazed.
# Turn onto a plate.
# Warm the extra virgin olive oil in a fry pan.
# Add the ground spices then add the diced tomato and strained jus, a good splash of balsamic vinegar, ¼ ts of salt and the herbs.
# Warm through then turn off the heat.
# Slice the meat thinly across the grain and transfer to the plates.
# Spoon over the tomato juice and garnish with the tomatoes, mushrooms and parsnips.
# Serve immediately.
Category:New Zealand Meat Dishes
Category:Dinner Recipes
Category:Parsnip Recipes
Category:Tomato Recipes
Category:Cherry tomato Recipes
Category:White mushroom Recipes
Category:Spinach Recipes
Category:Lamb Recipes