Enjoy your own fine dining experience at home by serving up an award-winning pan roasted lamb rump.

Take your weekend roast to the next level and try this pan roasted lamb rump with lamb fat confit sweet potato, tomato sponge, pickled kohlrabi, lamb ragout lasagne, and demi-glace.

Prep time: 35 mins
Cook time: 25 mins
Servings: 2


Lamb rump

  • 2ea 250g-300g lamb rump
  • 5 springs thyme
  • 30g unsalted butter
  • 2 garlic cloves

Pickled kohlrabi

  • 1ea kohlrabi
  • 100g white wine vinegar
  • 50g caster sugar

Lamb rump ragout

  • lamb rump trimmings
  • ½ ea brown onion
  • 100g red wine
  • 1L water
  • 25g CHEF Reduced Veal Stock
  • 15g vegetable oil
  • 10g caster sugar
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 150g BUITONI Sugo al Pomodoro (Tomato Coulis)

Tomato sponge

  • 4 whole eggs
  • 25g plain flour
  • 25g olive oil
  • 500g BUITONI Sugo al Pomodoro (Tomato Coulis)


  • 50g MAGGI Classic Demi-Glace Sauce Mix
  • 400g red wine
  • 200g water
  • 1/8 bunch thyme
  • 1 celery stalk
  • ½ brown onion
  • ½ leek
  • 1 carrot

Lamb fat confit sweet potato

  • 1 medium sweet potato
  • 175g olive oil
  • 150g vegetable oil
  • 3 rosemary sprigs
  • 2 garlic cloves
  • 5g salt
  • lamb fat renderings

Cavolo nero

  • ½ cavolo nero
  • ½ tbsp unsalted butter
  • 2L water
  • 15g salt


  • 1 rosemary sprig
  • 5 chervil sprigs
  • 50g salt


Lamb rump

  1. Trim lamb rump and remove stamped skin
  2. Keep lamb trim for ragout and dispose of stamped skin
  3. Preheat heat oven to 200 degrees celcius on steam bake
  4. Place medium pan on low heat and season lamb and render fat(Keep fat from rendering for sweet potato)
  5. Once the fat is nice render, place in the oven for 6 minute
  6. Once lamb is cooked, place butter, garlic and thyme in the pan and basted lamb for 1 minute
  7. Rest lamb for 10 minutes, then slice and serve

Pickled kohlrabi

  1. Mix sugar and vinegar until dissolved
  2. Peel and slice kohlrabi on mandolin 3mm thick
  3. Using 4cm ring cutter, cut out kohlrabi ring
  4. Place in pickling liquid and put in the fridge
  5. Before serving, dry off with paper towel
  6. Layer with Lamb ragout

Lamb rump ragout

  1. Place lamb rump trimming into robot coupe and blitz until medium course mince
  2. Finely dice onion and fine chop thyme and rosemary
  3. Place medium sauce pan on high and place onion in pan and sauté
  4. Once onion have some colour and brown off
  5. Once lamb is ready, add the red wine and the CHEF reduced veal stock
  6. Reduce down by 2/3
  7. Add water in 200ml portion and continue to reduce down to 2/3
  8. Repeat adding water until reduced down to a thick sauce, also add a pinch of sugar every time water is added
  9. Then add BUITONI Sugo al Pomodoro (Tomato Coulis) and skim off fat
  10. Remove from heat add chopped thyme and rosemary
  11. Once ready to serve main course, remove pickled kohlrabi from the fridge and dry off with a paper towel, and gently heat and layer pickled kohlrabi and lamb ragout 4-6 times

Tomato Sponge

  1. Blitz BUITONI Sugo al Pomodoro (Tomato Coulis) blender
  2. Place the pureed BUITONI sugo al Pomodoro (Tomato Coulis) into a pot on a low heat
  3. Reduce down to 100g
  4. Spread puree on a flat tray and cool in fridge
  5. Once puree is cooled, place puree, eggs, olive oil and plain flour in blender and blitz until combined
  6. Add mixture to siphon gun and add two charges
  7. Fill foam cup ½ full with tomato mixture and microwave for 40 seconds to a minute
  8. Once ready, pull apart into bite size pieces and display on plate as desired


  1. Rough chop leek, onion, celery and carrot
  2. Place medium size sauce pan on a high heat
  3. Brown of the vegetables, once the vegetable have nice colour, add the wine, port and thyme
  4. Place on low heat and simmer light
  5. Once it is reduced by 1/3, remove it from the heat
  6. Strain off the vegetable and place back on the heat and stir in the demi-glace powder
  7. Once powder is mixed through, place pot to the side of the stove
  8. Just before serving more up gently and add water gradually until the correct consistency
  9. Strain through three hair nets and serve on the side

Lamb fat confit sweet potato

  1. Place oil, garlic, salt & rosemary in small sauce pan and put on low heat
  2. Gently heat for about 30 minutes, making sure it does not simmer or boil
  3. Remove from heat and leave to infuse
  4. While the oil is infusing, peel and slice the potato into 1cm thick slices and then using a 15mm ring cutter, cut out 15 pieces
  5. Just before adding the potatoes to the oil, remove rosemary and garlic
  6. Add the sweet potato and the fat from the rendering of the lamb and place on very low heat
  7. Leave on low heat for 10 minutes and then remove from the heat and serve

Cavolo nero

  1. Place medium saucepan on stove with water and salt
  2. Bring to the boil and blanch cavolo nero for 30 seconds
  3. Place cavolo nero into ice bath
  4. Place in fridge and use before serving
  5. When ready to serve, place butter in a fry pan with some lamb rendering and sauté cavolo nero until warm



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Alec Stemmler cookery graduate and chef
Alec Stemmler
Commerical cookery graduate, Commis Chef

Alec is a qualified Commis Chef working at a top restaurant in Cairns. During his time at TAFE Queensland, Alec participated in close to a dozen competitive cook-offs, from representing Queensland at the NESTLE Golden Chef's Hat Award final to winning a trip to Japan to cook in Chef Hiroyuki Saki's restaurant in Tokyo.