Roast Rump of Lamb with Lamb's Lettuce RecipeOrigin: Britain Period: Modern |
Ingredients
4x200g boned lamb rumps 
Roast Rump of Lamb with Lamb's Lettuce Preparation:Method:MethodLamb rump is the chump end of lamb (the cut that would otherwise be chump chops). Lay the lamb rumps skin side down on a worktop, lay the anchovy fillets on the inside of each rump, season well then roll up and tie with butcher's twine. Brush with olive oil then place in a hot pan to sear. Continue cooking until the meat is browned all over. Heat a little oil in a roasting tray and toss the cherry tomatoes in this, cooking them for 5 minutes. Transfer the lamb to the roasting tray (along with the tomatoes) then place in an oven pre-heated to 220°C and roast for 20 minutes. Remove the tomatoes when soft, cover the lamb with a loose sheet of aluminium foil then roast for a further 10 minutes. When done, set the lamb aside to rest for 5 minutes then remove the string and slice thickly. Lightly-toss the lamb's lettuce with the cherry tomatoes and use to accompany the lamb. This goes very well with mashed potatoes, especially a spring onion mash or a herbed mash. |
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