Delicious and full of flavour, lamb rump is an underrated cut of meat that suits a quick roast perfectly – if you don’t find it at the supermarket, check your local butcher’s.
aubergines, cut into 2cm/¾in rounds, any large ones halved
1
red onion, cut into 8 wedges
Zest and juice 1 lemon
6
garlic cloves, kept whole and squashed
1/2 x 15 g pack fresh oregano, leaves only, chopped
3Tbsp.
olive oil
2 x 300-350 g lamb rump
2tsp.
Dijon mustard
250g
(9oz) cherry tomatoes on the vine
FOR THE PISTACHIO CRUMB
15g
(½oz) fresh oregano, leaves only
1
garlic clove
50g
(2oz) pistachios
25g
(1oz) grated pecorino
1Tbsp.
olive oil
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, toss potatoes, aubergine and red onion wedges with lemon zest and juice, garlic, oregano and olive oil. Season well and roast for 30min.
Step 2
Meanwhile, make the crumb. In a small food processor, whiz crumb ingredients until finely chopped. Season.
Step 3
Remove any excess fat from the top of the lamb rumps to leave a thin covering, then score fat in criss-cross pattern. Heat a frying pan until hot. Fry lamb, fat-side down, for 4-5min, then brown briefly on each side. Remove to a plate, then brush the fat with the mustard and press the crumb on top to cover thickly.
Step 4
After 30min, remove veg from oven and stir to combine. Nestle lamb among veg and top with tomatoes. Roast for 25min for medium, or 5min longer for well done.
Step 5
Cover loosely with foil and rest for at least 5min before serving.
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