Bring the veal stock to the boil with a glass of red wine, dried
thyme and oregano. Let it reduce for a while. Stir a few
tablespoons of tomato puree through the sauce and season
with pepper and salt.
Stir a few good splashes of liquid honey through the sauce.
However, maintain the balance of flavour and do not overdo it.
We do not want an overly sweet sauce.
slow cooked lamb rump steak
with honey-thyme sauce
Place the lamb rump steaks in the slow cooker and top up
with goose fat until immersed. Place fresh sprigs of thyme
and rosemary in the tub. Season with pepper, dried parsley,
onion powder and garlic powder.
Let the preparation cook slowly on the highest setting for 4
hours.
Remove the meat from the tub and fry the steaks in a hot pan
with a few spoons of goose fat. Let it rest covered. Cut the
meat into half inch thick slices just before serving.
You can have this combination accompanied by vegetables
and a potato preparation of your choice. Here we opted for
potato wedges with cumin cooked in the oven and tomatoes
in the oven with pesto and Parmesan.
honey
lamb rump steaks
goose fat
rosemary
dried parsley
onion powder
garlic powder
veal stock
red wine
thyme
oregano
tomato puree
pepper and salt
Bring the veal stock to the boil with a glass of
red wine, dried thyme and oregano. Let it
reduce for a while. Stir a few tablespoons of
tomato puree through the sauce and season
with pepper and salt.
Stir a few good splashes of liquid honey
through the sauce. However, maintain the
balance of flavour and do not overdo it. We do
not want an overly sweet sauce.
slow cooked
lamb rump steak
with honey-thyme
sauce
Place the lamb rump steaks in the slow cooker
and top up with goose fat until immersed.
Place fresh sprigs of thyme and rosemary in
the tub. Season with pepper, dried parsley,
onion powder and garlic powder.
Let the preparation cook slowly on the highest
setting for 4 hours.
Remove the meat from the tub and fry the
steaks in a hot pan with a few spoons of
goose fat. Let it rest covered. Cut the meat
into half inch thick slices just before serving.
You can have this combination accompanied
by vegetables and a potato preparation of
your choice. Here we opted for potato wedges
with cumin cooked in the oven and tomatoes
in the oven with pesto and Parmesan.
honey
lamb rump steaks
goose fat
rosemary
dried parsley
onion powder
garlic powder
veal stock
red wine
thyme
oregano
tomato puree
pepper and salt
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
