Lamb Rumps with a Parmesan Crust

Lamb Rumps with a Parmesan Crust

The trick with making the crust stay on is to add just enough butter to bind the mixture and to also ensure the seared meat has cooled before applying the crust. Too much butter and the crust will slide off when it gets hot.

Serves 6

Photography by Aaron McLean
From issue #35
Aug. 31, 2015
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