4 medium size lamb rump steaks
2 packets carrots mix, washed , peeled skin
2 bunches asparagus, washed, cut diagonally
200 g green beans, washed, cut off stems
1 punnet cherries tomatoes, washed, dried
Cranberries bourbon marinade
Made in advance and store in fridge for 2 weeks; in freezer up to three months
375 g Whole Cranberry Sauce in a jar
½ lemon, juiced
1 garlic clove, crushed
1 long red chilli, chopped
125ml (½ cup) bourbon whiskey
60ml (¼ cup) maple syrup
60ml (¼ cup) soy sauce
60ml (¼ cup) white vinegar
60ml (¼ cup) cola
2 tsp finely chopped rosemary
2 tsp hungarian hot paprika
2 tsp sweet paprika
2 tsp cumin
2 tsp ground cinnamon
3 Tbsp olive oil
1/2 zest orange
1/2 orange skin, cut 3″ long strips
1/4 cup orange juice
1 eshallot, thinly cut
1 small garlic, chopped
1/4 cup Hennesy Cognac
1 Tbsp Apple Cider Vinegar
5 Tbsp black currants jam plus extra
2 Tbsp worchester sauce
handful watercrest, chopped
1/8 cup of water if too thick add
Salt and pepper
Pre heat oven 180 degree C. Marinade Lamb with cranberries bourbon sauce and refrigerate for 1 hours. Put kettle on. Once boil put in saucepan to boil the carrots, beans, and asparagus. Boil for about 10 minutes for carrots, removed set aside until later; the rest add another 4 minutes. Dont want it to be too soft nor too hard. Removed and set aside keep warm cover with foil.
Place cherries and season with oil, salt & pepper in the oven for 10 minutes. Take the lamb out to room temperature. Heat oil in pan over medium heat; add onion, garlic, salt and pepper. Cook for 3-4 minutes. Pour cognac, vinegar, black currants jam, worchester sauce, juice and the 3″ long strips. Stir well cover. Let simmer and reduce by half a couple of minutes about 5-7 minutes. It should thicken a little. If too thick add water. Discard the 3′ long strips.
Remove the cherries pan from oven, set aside keep warm with foil and add the lamb rumps in and put the pan back into oven. Cook the rump 10 minutes on one side then a further 8-10 minutes the other side for medium. For medium to well done add extra 4 minutes per side. Cook to your liking.
Add watercrest and the remaining zest, stir and check for salt and pepper of the reduced sauce. Add extra salt and pepper or jam and or vinegar to taste if nescessary. Then add carrots, beans and asparugus into the sauce. Cover and let simmer for extra 2-3 minutes until warm up and soften a bit yet you want carrots to have some crunchy bits.
Remove, distribute, assemble vegetables and set aside keep warm on 4 heated serving plates. Once lamb is done add to the heated plates. Pour the remaining marinade from hot pan to lamb and spoons sauce over the vegetables. Serve with Pinot Noir.