Updated: Jul 23
A quick delicious dinner that will make you feel like you are dining out. Savour it by yourself or impress friends with this easy lamp rump with beetroot and smashed root vegetables.
Eating fresh and delicious food while sitting back with a glass of wine is one of our favourite things to do. We wanted to share a few of our recipes that work beautifully with Vista Pinots. Let us know how it goes on our Facebook page.
Lamb rump with Vista Pinot Noir jus
You can use this recipe for any red meat. It will be just as delicious with veal, beef or other slow cooked lamb cuts.
2 Lamb rumps - heavy meat eaters may enjoy a whole one or slice them to make one rump serve two people
1 teaspoon olive oil
2 cloves of garlic
2 sprigs fresh rosemary
2 beetroots, cubed
2 carrots, cubed
4 potatoes, peeled and cubed
1 golden kumera, peeled and cubed
1/8 pumpkin, skinned and cubed
1/8 cup milk
1/2 cup beef stock
1/2 cup Vista Pinot Noir
Serves 4 people
Preheat the oven to 140 degrees Celsius. Heat the oil, garlic and rosemary in an oven-proof pan. Seal the meat in the oil, browning all sides. This should take about 3 minutes. Add the beetroot and carrots, coat with the juices in the pan. Put the pan in the oven for 20 minutes. If you like your lamb rare remove it from the oven and cover in foil and wrap foil parcel in a tea towel to keep warm.
Put the potatoes, kumera and pumpkin in a pot of water. Boil until soft. While they are cooking move the pan that you cooked the lamb in to the stovetop. Add beef stock and Vista Pinot Noir. Stir to get the pieces of goodness off the bottom of the pan. Simmer for 5 minutes on a low heat. This is a good time to pour yourself a glass of Pinot Noir (you may as well as the bottle is open now).
Drain the potatoes, kumera and pumpkin, add butter and milk. Mash until smooth. Lay on the plate, top with slices of lamb, cooked beetroot and carrot. Cover with the Vista Pinot Noir jus.
Serve with your favourite green vegetable - beans, broccoli, zucchini and a glass of Vista Pinot Noir.