Ingredients
1 large lamb rump steak 3T La Motte olive oil Salt to taste
Sauce
2T La Motte olive oil 3 shallots, finely sliced
1 small onion, finely chopped
2 sprigs thyme
1 sprig rosemary
250ml La Motta Cabernet Sauvignon
150ml La Motte Balsamic vinegar
250ml good quality beef stock
1T coarsely cracked black pepper
Salt to taste
Method
Bring the lamb out of the fridge 30 minutes before cooking. Season generously with salt and lightly coat with olive oil.
For the sauce. Place a pan over medium heat and add the olive oil. Add the shallots and cook until lightly caramelised. Add the thyme and rosemary and cook until fragrant.
Pour in the red wine and allow it to reduce until almost syrupy. Add the balsamic vinegar and reduce again. Pour in the beef stock and simmer gently until the sauce thickens and coats the back of a spoon. Remove the herb stalks. Stir through the cracked black pepper and season to taste. Keep warm.
Place the lamb on a hot braai and cook to medium rare, turning to get a good char and even cooking. Rest the meat for at least 5 minutes before slicing.
Slice the lamb rump against the grain. Spoon the warm shallots and sauce over the meat and finish with an extra crack of black pepper.
Enjoy with a generous glass of La Motte Reserve Cabernet Sauvignon.
