It's ridiculously simple to make, takes very few ingredients and goes well with whatever sides you like. Easily adapted for beef, venison or wild duck. Excellent with more flavourful hogget meat.
Ingredients
| 1 medium | Lamb rump (Main) |
| 2 Tbsp | Cracked black pepper, or more to cover |
| 2 Tbsp | Coconut oil |
| 1 pinch | Salt, or to your taste |
| 2 large | Brown onions, sliced |
| 1 Tbsp | Balsamic vinegar, or more to your taste |
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Directions
- Slice the lamb in thin strips and toss with the cracked pepper until well covered. Pile together and leave to marinate for at least 30 minutes.
- In a fry pan heat 1 Tbsp of the coconut oil to medium heat and toss in the slices onions. Keep turning them until they have browned on the outside then turn the pan down to a very low heat. When the temperature has dropped, add in the balsamic vinegar and a pinch salt. Stirring occasionally, leave over the low heat for at least 20 minutes or so until very soft and glossy.
- When the onions are nearly done, heat the remaining coconut oil in a separate fry pan or wok until hot. Brown the lamb strips very quickly on both sides. Don't overcrowd the pan, just a few pieces at a time. Place cooked lamb in a warm oven while you cook the rest in batches.
- To serve simply pile the lamb on a plate and spoon over the balsamic onions. This goes well with a side of virtually any vegetables - mashed, salad, roasted or BBQd. Add in rice or pasta if you like, although not my first choice.
