Shane Pinnegar
PO Box 714
Innaloo City 6918
Western Australia
0419 - 937 - 351 (mobile)
PO Box 714
Innaloo City 6918
Western Australia
0419 - 937 - 351 (mobile)
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Lamb Rump Diablo
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| Rub 3 tablespoons of Golden Dragon all over a standard lamb rump, and allow it to marinate overnight or for 2 - 3 hours. Seal the roast on your barbecue grill or in a very hot pan, then roast with your barbecue hood down or in the oven at 200 degrees Celsius to your personal taste. (Generally speaking, a 500g lamb rump should be cooked medium after about 25 minutes) Allow the rump to rest at room temperature for five to ten minutes to allow the juices to settle and redistribute themselves evenly, then carve the lamb into ≤ centimetre slices. Serve the meat fanned out over a mound of freshly made cous-cous with vegetables, with some fresh mango slices and a little more Tonto Loco Diablo on the side for the brave. (For the not so brave, try marinating the lamb in a little olive oil and Moroccan spice mix, and a couple of stalks of rosemary for an equally delicious and less sweat inducing result!)
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(copyright protected by international treaties & laws)
and should not be reprinted without express permission