For a classic meat and three veg, you need a few things. Good quality meat as a centerpiece, a variety of colours and a good sprinkle of crowd favourites are all non-negotiable. This crumbed lamb rump is perfectly crispy and it’s complemented perfectly by sweet pumpkin mash and caramelised leek. An Aussie family favourite - your loved ones shouldn’t need much convincing to eat their dinner!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
To prepare the ingredients, peel and cube the pumpkin. Peel and crush the garlic. Wash the leek and finely slice. Halve the lamb rump portions crossways. Lightly whisk the egg. Finely chop the parsley and cut the lemon into wedges.
Place the pumpkin into a pot of water and bring it to the boil. Cook for 15 minutes, or until tender. Drain well. Coarsely mash with a potato masher and a drizzle of olive oil. Season well with salt and pepper.
Heat a frying pan over a low-medium heat. Add the garlic, leek, butter and a pinch of salt. Cook, stirring, for about 5 minutes, or until leeks are soft. Remove leeks from pan and set aside. Wipe pan clean to cook lamb portions.
To crumb the lamb, prepare three shallow bowls. In the first, place the plain flour and a good grind of salt and pepper. In the second, the egg. In the third, the panko breadcrumbs and parsley. Take each steak and tenderise it by giving it a good bash with a meat mallet (or rolling pin). Dip lamb portions in the flour, then into the egg wash, then into the breadcrumb mixture. Lay them out on a tray or plate, ready to fry. Tip: If you don’t have an egg, replace it with 2 tbs milk.
In a large frying pan, heat the vegetable oil over a medium heat. Shallow fry the lamb in batches on each side for about 5 minutes, or until browned.
To serve, divide the sweet potato mash, caramelised leek and crumbed lamb between plates. Give everything a good squeeze of lemon and dig in!