Grilled lamb rumps paired with a spiced tomato jus, creating a rich and flavorful dish.

Ingredients

• 4 parsnips
• 12 cardamom pods
• 1 t coriander seeds + 1 ts. 3 t olive oil
• 4 garlic clove,crushed
• 8 strips of orange peel
• 4 lamb rumps about 150gr. ea
• 3 bird's eye chillies,dried
• 1 bunch spinach,washed&trimmed 150 g roma tomatoes
• 16 button mushrooms
• 16 cherry tomatoes
• 4 t extra virgin olive oil 2 t mint,fine chopped
• 2 t coriander,fine chopped
• 1 dash balsamic vinegar
• 1 salt
• 1 pepper
• 1 oil of deep frying
• 1 sprig of rosemary

Directions

1. Peel the parsnips, trim and shave into long strips. Fry in hot oil in a deep fryer til lightly golden. Drain briefly on paper, sprinkle
2. with salt, then store airtight once cooled.(Can be kept up to 2 days)
3. Split the cardamom pods and extract the seeds. Put half of them in a dish with 1 teaspoon of coriander seeds, the olive oil, garlic and orange peel and blend together to make a marinade. Add the lamb rumps, turn to coat in the marinade, then pepper to taste. Cover and leave a room temp for 1 hour.
4. Grind the rest of the cardamom pods with the 1 tb of coriander seeds and set aside for the tomato jus.
5. Mix the dried chillies and rosemary with 2 tb olive oil. Set aside for the mushrooms.
6. Plunge the spinach into boiling water. Count to 30 and remove and drain with cool water. Drain again.