Recipes, Tips

Lamb Rump with Fennel Puree,Caramelised Shallots & Shiraz Syrup

If you’re looking for a recipe that’s guaranteed to impress then look no further than this beautiful grass-fed lamb rump with fennel puree, caramalised shallots, and Shiraz syrup.

Prep: 35 mins     Cook: 25 mins     Serves 4     Excellent source of iron


Lamb Chops

  • 2 large Quality Mark lamb rumps
  • salt and pepper

Fennel Puree

  • 2 large fennel bulbs
  • 1 large potato
  • 2 cups chicken stock
  • salt and pepper

Caramelised Shallots

  • 200 g shallots
  • 2 cups lamb stock
  • 1 sprig rosemary
  • 2 bay leaves
  • 50 g butter

Burnt Shallots

  • 4 shallots, halved

Fried Shallots

  • 2 shallots, thinly sliced
  • canola oil
  • salt

Shiraz Syrup

  • ½ bottle shiraz
  • ½ cup red wine vinegar
  • ½ cup brown sugar
  • 1 cinnamon stick
  • 1 star anise
  • 2 bay leaves
  • 1 sprig rosemary


For the caramelised shallots, peel whole, season well and sear in a hot pan until browned on all sides.  Add to a roasting tray with bay leaves, rosemary, stock and butter.  Put in the oven at 180 for 30 minutes.

For the burnt shallots, put the half shallots cut side down on a hot fry pan until all the edges are burnt.  Remove from the pan and set aside.

For the fennel puree, cut the potato and fennel and put into a pot of chicken stock.  Season well.  Boil until soft.  Remove and mash, then sieve till smooth.

For the fried shallots, heat the oil to 180 degrees in a fry pan.  Add the shallots and cook till brown.  Remove onto baking paper and season with salt.

For the Shiraz syrup, add all the ingredients into a pot and bring to the boil.  Let simmer for 10 minutes then remove from heat and allow to cool with all the ingredients in it so they infuse. Once cool, sieve.