With a distinct hearty taste, our lamb rumps promise sweet, tender, and delicious results. A versatile cut that holds its flavour and texture in a variety of dishes.
To make berbere, place chillies, coriander seeds, fenugreek seeds, peppercorns and cloves into a mortar and pestle or spice grinder and pound or grind until fine. Place in a jar and add remaining ingredients. Mix.
Remove lamb from packaging and set aside to bloom for 10 minutes.
Preheat oven to 180˚C. Grease and line a baking tray. Coat pumpkin in 1 tablespoon of olive oil. Season with salt and pepper. Bake for 25 to 30 minutes or until golden brown and tender.
Meanwhile, in a bowl, coat Silver Fern Farms Lamb Rump in berbere. Heat extra oil in a frying pan. Cook lamb for 2 to 3 minutes each side. Roast in oven for 10 minutes for medium rare, alongside pumpkin. Remove from oven, cover and rest for 5 to 10 minutes, before slicing.
In a medium saucepan, heat another tablespoon of olive oil over medium heat. Add onion, garlic and ginger. Cook for 3 to 4 minutes or until lightly golden. Add extra Berbere and cook for a further minute or until fragrant. Add lentils, stir to coat, pour in stock and cover. Bring to the boil, then reduce to a simmer and cook for 15 to 20 minutes, stirring occasionally. Stir in spinach and cook for 3 to 4 minutes. Add lime.
Serve lamb sliced with pumpkin and lentils, and garnished with coriander and chilli.
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