Lamb Rump With Tomato & Olive Salad

Ingredients

• 1 boneless full lamb rump (400g)
• 1 sprig of rosemary
• 2 garlic cloves, minced
• 200 g mixed cherry tomatoes, halved
• ¼ red onion, chopped
• Handful of fresh basil, chopped
• Handful of fresh parsley, chopped
• 2 tbs green pitted olives
• 2 tbs black pitted olives
• 1 avocado, diced
• 1 tbs lemon juice
• 3 tbs olive oil (divided)
• 1 tbs Italian glaze
• Salt and pepper

Method

Prepare the lamb:
Pat dry the lamb rump and gently slice the top layer of fat, leaving a thin layer intact. Season the lamb generously with salt and pepper, and let it sit at room temperature for 30 minutes.

Preheat the oven to 200c.

Make the salad:
Cut the cherry tomatoes in half and place them in a bowl. Add the chopped onion, diced avocado, chopped parsley, chopped basil, green and black olives. Drizzle with the Italian glaze, lemon juice, and 2 tbs of olive oil. Season with salt and pepper, toss gently and set aside.

Cook the lamb:
Heat a skillet or ovenproof pan over medium high heat. Add 2 tbs of olive oil. Place the lamb fat side down and sear for 2 minutes, then sear the other side for another 2 minutes. Add the rosemary and garlic to the pan and spoon the pan juices over the lamb (baste) while cooking for an additional minute.

Transfer the pan to the oven, or move the lamb to an oven safe dish, and cook for 10-15 minutes, or until the internal temperature reaches 55c ( medium rare)
Remove the lamb from the oven and let it rest for 10 minutes before carving.

Slice the lamb and plate it alongside the tomato and olive salad.

Nutrition