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For the meat lovers give this rump of lamb with roast head of garlic, cumin scented potato, asparagus and mustard seed sauce a bash made by Executive Chef of Fairmont Zimbali Resort and Fairmont Zimbali Lodge, Dean Uren

A well liked dish that never seems to stop pleasing my palate this dish was created from simple, yet great ingredients that everyone should be able to source without fuss.

The dish was designed from a simple Sunday roast that can now be ordered any day of the week and plated so its just for you. The spice element brings in a bit of ooh and umm while they stir through your palate with the lemon and lamb combination. The roast garlic, is added to enjoy with each bite and the asparagus and peas bring in the earthiness that lamb pairs so well with



served 2

  • 2 rump of lamb
  • 2 large Potato
  • 1 bunch Asparagus
  • 6 Red onion shoots
  • 2 Garlic head
  • ½ cup peas
  • 1 cup spinach
  • ½ cup cream
  • 2 tsp Mustard seeds
  • 4 T Butter
  • Salt and pepper
  • 1 T Cumin spice
  • 1 Lemon
  • 2 T Honey
  • 1 radish
  • Red wine lamb jus


Method Lamb

  1. Season the lamb with salt, pepper and the mustard seeds in a hot pan, seal the lamb on all sides until well browned
  2. Once cooked, remove the pan from the heat, add a squeeze of fresh lemon juice, honey and butter and baste
  3. Place into a hot oven for 12 minutes
  4. Once cooked, remove from the oven and allow to rest for 4 minutes


Method vegetables

  1. Bring the potatoes to the boil, skin on and cook until soft through the centre
  2. Cut the potato to your desired shape once slightly cooled
  3. Mix the cumin, salt, pepper and olive oil and roll the potato in this marinade
  4.  Place in the hot oven for 20 min
  5. At this time, cut the garlic head in half, season lightly, add a little cold butter onto it and place in the oven with the potato
  6.  Remove once cooked and set aside
  7. Trim and clean the asparagus, blanch in boiling salted water for 3 minutes just before serving


For the pea puree

1. Simply blanch the peas and spinach in salted water for 3 minutes, remove from the water,Blend until smooth with a touch of cream, check the seasoning, strain through a fine sieve and set aside


To finish

  •  Place a few spoons of pea puree onto the plate
  • Cut the lamb rump in half, baste once more, picking up the honey and mustard seeds
  • Season lightly and plate
  •  Add the potato, garlic head, asparagus
  • Add a few very fine shavings of radish, some parsley leaves and lamb jus

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