Roast lamb rump with lamb's lettuce

Name: Roast lamb rump with lamb's lettuce
Cook time: 1 h 30 min
Ingredients: 4x200g or 3 300g boned lamb rumps; 4 to 6 anchovy fillets; Sea salt and pepper; 200g cherry tomatoes; 250g mache; 1 tbsp olive oil

Jill Dupleix

October 19, 2011

Roast lamb rump with lamb's lettuceSupplied

Time:1-2 hours

Ask your butcher for boned lamb rumps, the chump end that would otherwise be chump chops and count on about 200g meat for each person, i.e. three smaller or two larger rumps for four people. Lamb's lettuce or mache is available from good fruiterers.

Ingredients

4x200g or 3 300g boned lamb rumps
4 to 6 anchovy fillets
Sea salt and pepper
200g cherry tomatoes
250g mache
1 tbsp olive oil

Method

Preheat oven to 220C. Lay the lamb rumps skin side down on a bench, arrange the anchovy fillets on the inside of each rump, season well, roll up and tie into shape with string.
Brush with olive oil and sear in a hot pan until well-browned all over.
Toss the cherry tomatoes in olive oil and bake in a roasting tray for 5 minutes.
Transfer the lamb to the roasting tray with the tomatoes and roast for 12 mins (for a 200g rump), 20 mins (for 300g) or 30 mins (for 400g) for medium rare meat, removing the tomatoes when soft.
Rest the lamb for 10 mins under a loose sheet of foil.
To serve
Spring onion mash
Add some spring greenery to your mash: cook 600g peeled potatoes until tender, drain and mash.
Beat in 4 finely chopped green stems of spring onion, 60mL milk, a little grated nutmeg, sea salt and pepper and serve with the lamb.

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