4 Person

For The Roast Lamb Rump :

• 4 pc Lamb Rump (250 gr each)
• 1 pc Onion
• 5 sprigs Rosmary
• 1 pc Carrot
• 1 clove Garlic
• 1 ltr Beef Stock
• 50gr Butter

Method For The Roast Lamb Rump :

1.     Season the lamb with salt and pepper
2.     Seal in a Hot Pan and roast in the oven for 15 to 20 minute
3.     Remove from the pan and rest
4.     Remove lamb fat from pan
5.     Add butter
6.     Add carrot, onion, garlic, rosmary, saute for a little
7.     Add beef stock
8.     Simmer, skim and reduce by half
9.     Strain and ready

For The Potato Dumplings :

• 325 ml Milk
• 100 gr Butter Unsalted
• ½ tsp Salt
• ¼ tsp Pepper Powder
• 3 pc Eggs
• ½ Onion chopped
• 400 gr Boiled Potato
• 2 sprigs Parsley chopped
• 2 slice Beef Bacon
• 300 gr Flour

Method For The Potato Dumplings :

1.     Boil potato until soft-drain-set aside (mash)
2.     Boil milk with butter, salt, pepper
3.     Add flour all at once and burn off=shout pastry
4.     Cool dough for 5 minute
5.     Add eggs one by one
6.     Add potatoes
7.     Saute diced bacon, onion and garlic and add to mix
8.     Deep fry in hot oil as seen

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