FodBod Nibbles crusted lamb rumps
Gluten Free, Low FODMAP, Onion and garlic Free
These Lamb Rumps are a quick and easy way to show off a quality cut of meat. Great at a dinner party on their own with minimal sides, as a small roast, or served on top of a luscious salad.
FodBod Nibbles crusted Lamb Rump
Yield: 4-5
Prep time: 15 MinCook time: 20 MinInactive time: 5 MinTotal time: 40 Min
Ingredients
- 1 packet FodBods Rosemary and Sea Salt Nibbles
- 2 TBSP grated parmesan cheese
- 1/2 tsp freshly ground pepper
- 1 TBSP & 2 TBSP Cobram Estate Garlic infused Extra Virgin Olive Oil
- 1 medium egg, lightly whisked
- 3 TBSP Dijon Mustard
- 4 large lamb rumps (will do 5 if smaller sized)
Instructions
- Preheat oven to 160C Fan Forced.
- In a small bowl, to the whisked egg, add the Dijon Mustard, and 1 TBSP of the Garlic Infused EVOO. Combine until ingredients are well incorporated and a paste forms. Set aside.
- In a food processor, blend together the FodBods Nibbles and freshly ground pepper.
- Pour into a small bowl and add the remaining Extra Virgin EVOO and parmesan cheese. Mix well until a crumble forms.
- With a pastry brush, apply the dijon paste all over the meat, on the top and in the sides. Press in the crumb.
- Turn the rumps over and repeat step 4 on the undersides also.
- Place the lamb rumps on a tinfoil lined tray and cook in the pre-heated oven for 20 mins. Rest for at least 5 minutes after removed from the oven. Slice and serve.
Notes
Depending on the size of your lamb rumps, this could do more or less. but 4 large pieces totaling 1kg is about right.