Lamb Rump: Combine the paprika, celery salt, garlic pepper, cracked pepper and olive oil in a shallow bowl. Place the meat in the marinade and ensure it is well coated. Refrigerate the meat in the marinade for about two hours. Place the lamb and marinade in a hot frying pan and quickly seal the meat. Place the meat in a roasting pan and roast in the oven at 180 C for 15-18 minutes. Leave to rest while you make the salad. French Bean Salad: Slice the onion and caramelise in the melted butter in a frying pan. Meanwhile bring the beans to the boil. Drain and refresh in iced water. Add the beans to the onions together with a pinch of tarragon and salt and pepper. To Serve: Place bean salad on a plate, lay the lamb rump on top and serve with Sweet Tomato and Bell Pepper Chutney.
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 571 (53%)|
|Amt Per Serving||% DV|
|Total Fat 63.4g||85 %|
|Saturated Fat 24.8g||124 %|
|Monounsaturated Fat 28.4g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 86mg||26 %|
|Sodium 843.3mg||29 %|
|Potassium 2185mg||57 %|
|Total Carbohydrate 102.4g||30 %|
|Dietary Fiber 41.3g||165 %|
|Sugars, other 61.2g|
|Protein 29.9g||43 %|
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Calories per serving: 1069
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