Quail Sausage Roll and Native Bush Chutney - Chef Recipe Gene Quinlan
A distinctly Australian take on the humble sausage roll and sauce – using Brisbane Valley quail and ...
4 x lamb rump, pocketed
100g of goat's cheese
100g of cooked pumpkin
50g of baby spinach
30g of toasted pine nuts
Mash together pumpkin and goats cheese, then mix in nuts and spinach.
Fill pocket in lamb rump with mix.
In a smoking hot pan, seal the lamb rump on both sides then finish cooking in a 180°C oven.
Note: This is a meal only ever intended to have the meat cooked medium rare.
Recipe provided by Match Restaurant & Grill