Lamb Rump Steak With Coriander Peanut Pesto And Spicy Tomato Sauce

(Lamb Rumps)


  • Allow approx 150-200g trimmed HORIZON lamb rump per serving
  • A little vegetable oil to brown

Seasoning - Coriander & Peanut Pesto:

  • 200ml peanut oil
  • 40g raw blanched peanuts
  • 2 green chillies, minced
  • 1 tablespoon freshly minced ginger
  • 8 cloves garlic, minced
  • 100g basil leaves
  • 25g mint leaves
  • 50g coriander leaves
  • 50g parsley
  • 1 teaspoon brown sugar
  • 20ml fresh lime juice, strained



  1. Heat the oil and roast the peanuts over medium heat until golden.
  2. Strain the peanuts from the oil and cool.
  3. Reserve oil.
  4. Blend the peanuts in a food processor with the chillies, ginger and garlic.
  5. Add the herbs and half the reserved oil and blend to form a smooth paste.
  6. Add the sugar and lime juice and blend until the herbs are finely minced.
  7. Gradually pour in the remaining oil to make a smooth paste.
  8. To store, spoon the pesto into a container, cover with a film of oil and seal. Keep refrigerated until ready to use.

Spicy Tomato Sauce

  • 8 large, ripe tomatoes
  • 5 cloves garlic, unpeeled
  • 250ml olive oil
  • 1 brown onion, minced
  • 1 stick cinnamon
  • 2 teaspoon cumin seeds, roasted and ground
  • 1 teaspoon black peppercorns, cracked
  • 200ml white wine


The Sauce:

  1. Roast garlic at 190C (fan-bake) until soft.
  2. Roast the tomatoes in a baking tray in a preheated oven at 250C for about 30 minutes or until the tomatoes are coloured and split open.
  3. Heat a wide-based braising pan and add 100ml of the olive oil and fry the onion until softened and aromatic, stirring to prevent it sticking and burning.
  4. Add the cinnamon stick, ground cumin and cracked black peppercorns and stir until fragrant.
  5. Add the roasted tomatoes, garlic and the white wine and simmer gently for 30 minutes.
  6. Remove the pan from the heat and pass the sauce through a fine conical sieve.
  7. Pour the sauce into the bowl of a food processor.
  8. With the motor running, slowly pour in the remaining olive oil in a thin stream to emulsify the sauce.
  9. Check the seasoning and adjust with sea salt and pepper if necessary.
  10. Set aside until required.


  1. Heat a large saute pan with a little vegetable oil.
  2. Season the lamb steaks on both sides then brown well in the oil.
  3. Place on an oven tray and bake to just under-done.


  1. Crisp fried leek (julienned and deep fried in oil)

To Serve:

  1. Place a serving of tomato sauce in a pasta bowl.
  2. Arrange the cooked lamb rump steak over the sauce.
  3. Drizzle over some pesto and garnish with fried leek.

Serve immediately.

Serves 6