{"id":116078,"date":"2024-09-25T14:07:10","date_gmt":"2024-09-25T04:37:10","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=116078"},"modified":"2024-09-25T14:08:55","modified_gmt":"2024-09-25T04:38:55","slug":"braised-lamb-rump-with-tahini-yoghurt","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/on-the-menu\/braised-lamb-rump-with-tahini-yoghurt\/","title":{"rendered":"Braised Lamb Rump with Tahini Yoghurt"},"content":{"rendered":"\n

Ingredients: (Serves 4)<\/strong>
2 Tablespoons olive oil
4x 180g Lamb rump
1 Brown onion, sliced finely
3 Cloves garlic
1 Green chilli, halved lengthways
1 Cinnamon quill
1 Tablespoon ground cumin
2 Teaspoons ground coriander
\u00bd Teaspoon ground allspice
1 Cup red wine
1 Cup tomato passata
\u00bc Bunch oregano, leaves picked and roughly chopped
\u00bc Cup peas, blanched
\u00bc Danish feta, crumbled<\/p>\n\n\n\n

Tahini yoghurt<\/strong>
1 \u00bd Tablespoons tahini (sesame seed paste)
1 Tablespoon wholegrain mustard
\u00bd Cup thick Greek yoghurt
2 Teaspoons honey<\/p>\n\n\n\n

Marinated Olives:<\/strong>
\u00bc Cup olives
1 Long red chilli, sliced
2 Cloves garlic, sliced
1 Tablespoon oregano, thyme and or
Rosemary
\u00bc Cup olive oil<\/p>\n\n\n\n

Method:<\/strong><\/p>\n\n\n\n

    \n
  1. Preheat oven to 170\u00b0C.<\/li>\n\n\n\n
  2. Heat \u00bc cup olive oil until warm, about 60\u00b0C. In a bowl or container, combine olives, chilli, garlic and herbs.
    Pour over the oil to cover and sit to cool. Store in an airtight container.<\/li>\n\n\n\n
  3. To make tahini yoghurt, combine tahini, mustard, yoghurt, honey and lemon zest in a small bowl. Set aside to serve.<\/li>\n\n\n\n
  4. Heat olive oil in a large frying pan over high heat. Add the lamb and cook for 2-3 minutes each side. Remove lamb from pan and set aside.<\/li>\n\n\n\n
  5. Add the finely sliced onion and garlic to the pan. Turn down the heat to medium\/high. After 3-4 minutes add the chilli, cumin, coriander and allspice. Cook for a further 3-4 minutes or until spices are fragrant.<\/li>\n\n\n\n
  6. Deglaze the pan by pouring wine into the pan and after one minute, reintroduce the lamb. Add the passata and oregano, then transfer to a roasting pan and cover with alfoil. Make sure it is tightly sealed. Roast lamb in the oven for two hours or until lamb falls apart. Allow to rest and gently pull apart using two forks ready for serving.<\/li>\n\n\n\n
  7. Once marinated olives are cool, combine with peas and crumbled feta.<\/li>\n\n\n\n
  8. Divide tahini yoghurt between serving plates. Top with pulled lamb, peas, marinated olives and crumbled feta mixture. Serve.<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n\n\n
    \n
    \"\"<\/figure>\n<\/div>\n\n\n
    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

    Ingredients: (Serves 4)2 Tablespoons olive oil4x 180g Lamb rump1 Brown onion, sliced finely3 Cloves garlic1 Green chilli, halved lengthways1 Cinnamon quill1 Tablespoon ground cumin2 Teaspoons ground coriander\u00bd Teaspoon ground allspice1 Cup red wine1 Cup tomato passata\u00bc Bunch oregano, leaves picked and roughly chopped\u00bc Cup peas, blanched\u00bc Danish feta, crumbled Tahini yoghurt1 \u00bd Tablespoons tahini (sesame […]<\/p>\n","protected":false},"author":19,"featured_media":106689,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5682],"tags":[],"geo_market":[],"class_list":["post-116078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-on-the-menu"],"acf":[],"yoast_head":"\nBraised Lamb Rump with Tahini Yoghurt - 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