Ingredients (Serves 4)

4x 100g lamb rump sourdough (8 thin slices)
4x 100g lamb cutlets 40g goat’s cheese
60ml olive oil (pure) 20ml olive oil
salt and pepper to taste 40g Italian parsley
400ml cabernet  


  1. To make the reduction, place cabernet in a saucepan, and reduce down until the liquid is a consistency that coats the back of a spoon.
  2. To make the croute, drizzle sourdough with olive oil. Spread over goat’s cheese, season with salt and pepper and bake until crunchy.
  3. Remove excess fat off lamb. Add a small amount of olive oil to a pan, and heat pan until hot. Sear rumps and cutlets on both sides. Season, and place in oven for 4-6 minutes or until medium rare, then rest.
  4. Dress parsley with olive oil and salt and pepper.
  5. Drizzle each plate with about a tablespoon of the cabernet reduction. Place croute on bottom of plate. Slice lamb rumps in half, and arrange with cutlets around croute and garnish with dressed parsley.

The Perfect Dish to enjoy with
A CLASSIC Original Ale