Lumina Lamb Rump

Our 'Hero' main course dish features Lumina South Canterbury Merino Lamb Rump. This flavoursome cut is left with its cap on to enhance its richness & is best cooked to medium for optimal tenderness & succulence, though personal preference is always accommodated. The rump is coated with a crust of pistachio nuts, panko breadcrumbs, garlic, parsley & olive oil, then rested after cooking before being carved & served on a cumin & parmesan-spiced potato purée, accompanied by a rich pan jus reduction & fresh seasonal vegetables. (Crafted by Chef Maree Connolly, Quench Restaurant & Bar, Blenheim.)