Spiced Crusted Lamb Back Strap with Vegetable Ragout and Tomato Jus

  • 10 portions

Ingredients

Qty

Unit

Ingredient

 
160gx 10 denuded lamb back strap 
Spice Mix   
60gcoriander seeds 
36gcumin seeds 
36gfennel seeds 
24gsea salt flakes 

 

Method

1. Place spices and salt into a mortar and pestle and grind until fine.

2. Roll each portion of lamb in the spice crust, set aside.

Vegetable Ragout Ingredients

Qty

Unit

Ingredient

 
30mLolive oil 
170gonions, diced 
9gspice mix 
14ggarlic, crushed 
220gcarrot, diced 
200gsweet potato, diced 
230gpumpkin, diced 
 
600mLBUITONI Sugo Per Pasta 
170mLwater 
4gsalt 
170gzucchini, diced 
34gcooked quinoa 
    

 

Method

1. Heat the olive oil in a large saucepan, add the diced onion and cook over a low heat for 10 minutes.

2. Add the spice mix and garlic and cook for a further 5 minutes.

3. Add the diced carrots, sweet potato and pumpkin and cook for 5 minutes. 

4. Add the BUITONI sauce, water and salt and cook over a low heat with a lid on, stirring occasionally until the vegetables are almost cooked through. Add the zucchini and cook for a further few minutes.

5. Add the cooked quinoa.

Tomato Jus Ingredients

Qty

Unit

Ingredient

 
350gBUITONI Sugo Per Pasta 
130mLwater 
35g

MAGGI Premium Jus Lié Beef Flavoured Sauce Mix

 
    
    
    

 

Method

1. Mix all the ingredients and bring to boil, simmer for 2 minutes and serve.

2. To serve, sear the spiced crusted lamb, place onto a tray and cook in a pre-heated oven at 180c for 4-5 minutes, allow to rest.

3. Slice and serve with the warm vegetable ragout. Drizzle some tomato jus around to serve.