LAMB RUMP WITH CHERRY SAUCE
Ingredients (serves two)
Lamb rump (150g per person)
Jar of morello cherries (in light syrup or juice)
WaterTake the meat out of the fridge so it comes to room temperature.
CHERRY SAUCE. This can be done earlier. Drain the cherries. The juice can be used to cook the cherries, but if you've bought a jar of cherries in syrup, then replace the liquid with enough water to cover. Save the syrup, as you may want to use a little of this to sweeten the sauce. Add a dash of port, chopped shallot and crushed garlic to the cherries and water/juice. Boil for around 20 minutes then blend and pass through a sieve. If you want to save a few of the cherries to decorate your plate, then feel free (we forgot today).
Fry the lamb, brown all sides then place into the oven to finish cooking. We put ours in the oven for 5 minutes as we like it pink. Rest the meat - this is the most important part of the process.
We served ours with minted pea puree - literally blend some cooked frozen peas with some mint and salt/pepper. Put into a saucepan and reduce to your desired consistency.
Our fondant potatoes - strangely enough we cook ours the wrong way, but they taste great. We boil the potatoes in stock until cooked, then when we're ready to eat, we fry them in butter/oil for just a few minutes either side until we see a nice looking crust/crunch!
We like to do a QUICK calorie count, and we work on the lamb being two calories per gram. That's 300 calories for the meat. If we estimate 650 calories at most, this dish is well within our WEEKEND calorie allowance.
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