Lamb rump and loin, soy braised shimonita onion, broth, mint oil

Lamb rump and loin, soy braised shimonita onion, broth, mint oil

Recipe by Chef Nikki Low, Kikkkoman Masters 2016 Runner Up

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  • Serves4


Lamb Rump:

  • Suffolk X Lamb rump x 4
  • Butter 50g
  • Oil 3 tbsp
  • Salt and pepper
  • Half a lemon

Marinated Lamb Fillet:

  • Lamb pencil loin fillet x 2
  • Red chilli ½ small dice
  • Mint 6 leaves, chiffonade
  • Kikkoman soy sauce 2 tbsp

Lancashire Cauliflower:

  • Lancashire cauliflower x 1 (plus inner leaves for garnish)
  • Double cream 200ml
  • Oil 3 tbsp
  • Kikkoman soy sauce 3 tbsp
  • Salt and pepper, to taste

Soy Braised Shimonita Onion:

  • Shimonita onion 3
  • Lamb stock 400ml
  • Garlic cloves 2 crushed
  • Star anise 2 stars
  • Kikkoman soy sauce 40ml
  • Fresh ginger 10g cut cm thick slices

Lamb Broth:

  • Reduced Shimonita onion braising stock 200ml
  • Lamb stock 300ml
  • Lamb neck on bone 200g browned in oven
  • Spring onion 2 split
  • Garlic cloves 2 crushed
  • Thyme 10 sprigs
  • Carrot 1 small diced
  • Cucumber ¼ of 1 sliced length ways cm thick
  • White wine vinegar 100ml
  • Sugar 50g
  • Oil 2 tbsp
  • Salt and pepper

Mint and Lemon Oil:

  • Mint ½ bunch
  • Lemon 1
  • Oil


For the Lamb Rump: First heat oven to 190 degrees, heat a frying pan medium/high heat add oil then the seasoned lamb skin-side down and brown all sides. Then add the butter and baste the meat a couple of times. Place in the oven and cook for 6-8 minutes or until core temperature reaches 55-60 degrees, remove from the pan and rest for 6-8 minutes then finish with squeeze of lemon juice.

For the Marinated Lamb Fillet: Trim the pencil fillet of any fat then slice into small strips about ½ cm thick and 3-4 cm long place in a bowl and add the rest of the ingredients cover and leave until needed then saute in a pan.

For the Lancashire Cauliflower: Prep the cauliflower half into florets and the rest sliced and keep the inner leaves for garnishing later. Heat a pan with the 2 tbsp of oil add the sliced cauliflower, season, and cook for 3-4 minutes or until starts to colour, then add Kikkoman soy sauce cook further minute. Now add the cream, reduce heat to low/medium and cook for 10-15 minutes or until the cauliflower is soft, then blitz in the thermomix to a smooth puree. Check seasoning and check the levels of soy sauce - there should be a little hint of soy on the finish.

For the Braised Shimonita Onion: Start by cleaning your onions removing tops (about inch & ½ ) and trim the bottom to leave cm. Apart from the onions bring the rest of the ingredients to the boil in a pan big enough for onions (can be cut to fit), now pan fry the onions until light brown on each side and add to lamb stock and cook slowly for 8-12 minutes. Remove onions set aside until needed, pass the stock keeping the liquor for broth.

For the Lamb and Pickled Cucumber Broth: First pickle the cucumber by mixing the vinegar and sugar together in a pan, bring to a fast simmer until sugar dissolves, remove from heat and leave to stand for 5 minutes. Then add the sliced cucumber leave for as long as you can. For the broth, in a deep pan on medium/high heat add the oil followed by the carrots, garlic, thyme and spring onion cook to a light brown. Season then add the browned bones followed by both stocks and cook for 1 hour 15 minutes, then pass keeping the liquid. Check seasoning and set aside until needed.

For the Mint and Lemon Oil: First get a bowl of ice water ready then put a pan of water on a medium/high heat now pick the mint leaves, now place the mint leaves in and straight out of the boiling water and into the ice water, now squeeze out the water from the mint place in the thermomix cover with oil and squeeze of oil and blitz for 1-2 minutes and pass through cheese cloth and reserve oil until needed.

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