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Lemon, Thyme and Chilli Roasted Lamb Rump with Corn Fritters, Roquette and Macadamia Pesto and Onion Jam
4 trim lamb rump, 220-250g each
Juice and zest of a lemon
1 red chilli, deseeded, finely chopped
6 thyme sprigs
1⁄4 cup olive oil
Salt and pepper
Corn fritters
3 corncobs
11⁄2 cups polenta
1⁄4 cup plain flour
1 tsp bi carb soda
1⁄2 tsp salt
2 cups milk
40g butter, melted
1 egg, separated
Vegetable oil
Roquette pesto
1 cup roquette, tightly packed
1⁄2 cup olive oil
30g macadamia nuts
2 cloves garlic, crushed
30g grated parmesan cheese
Salt
Onion jam
2 large red onions, sliced very finely
1 tbsp vegetable oil
1⁄4 cup brown sugar
1⁄4 cup balsamic vinegar
1⁄2 tsp cinnamon
1 clove garlic, chopped
1 red chilli, chopped
1. For lamb marinade, combine lemon zest with chopped chilli and thyme and rub into lamb. Pour over lemon juice and olive oil then refrigerate.
2. For the fritters, remove kernels from cob. Combine polenta, bi carb soda and salt. Make a well and add milk, butter and egg yolk. Stir in kernels. Beat egg white until stiff and fold into batter. Lightly oil a heavy based frying pan. Fry spoonfuls of batter, about 10cm in diameter. Turn and cook other side. Place fritters in a warm oven until cooked through.
3. For roquette pesto, place roquette, macadamias, garlic and oil into a food processor and blend to a smooth paste. Transfer to a bowl and stir in cheese, season to taste. Cover and refrigerate.
4. For onion jam, lightly sauté the onions, garlic and chilli in the oil, add the sugar, vinegar and cinnamon. Cook on a low heat for about an hour.
5. Preheat oven to 220°C. Heat a little oil in frying pan, season lamb and place in a pan to seal. Transfer to a roasting tray and place in oven for 10 minutes. Remove and rest for a further 15 minutes. Heat corn fritters in oven and arrange three on each serving plate, slice lamb into three and place on top, spoon onion jam over lamb and finish with roquette pesto.
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