This easy lamb rump recipe is fantastically quick to cook and has plenty of Mediterranean flavour, making it ideal for al fresco summer suppers. The simple pan-roasted lamb comes into its own when served alongside vibrant, roasted red peppers in a fragrant marinade and a mound creamy burrata.
• Prep time: 15 minutes
• Cook time: 30 minutes, plus 45 minutes marinating
• Yield: Serves 4
• 4 lamb rumps, each weighing approx. 130g
Marinated Romano Peppers:
• 25g of fresh thyme
• 25ml of sherry vinegar
• 500g of romano pepper
• 25ml of balsamic vinegar
• 150ml of extra virgin olive oil
• 25g of fresh rosemary, whole sprigs
• 50g of garlic cloves, whole cloves lightly crushed in the skins
• 240g of burrata, (4 balls approx. 60g each)
• 1 bunch of Greek basil, leaves shredded
• extra virgin olive oil
- Preheat a grill or barbecue to a high heat and grill the Romano peppers, turning regularly, until the skins are blistered and blackened all over.
- Alternatively, this can be done in batches by holding the peppers with tongs over an open gas flame. Transfer the hot peppers to a large bowl and add the other marinade ingredients. Cover the bowl with cling film and leave to marinate for 45 minutes.
- After this time, remove the peppers from the marinade. Peel off the blackened skins and tear the peppers into large strips, discarding any seeds. Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the strained marinade liquid and set aside until required.
- When ready to cook the lamb, preheat the oven to 180°C/gas mark 4. Place the rumps fat-side down in a cold, ovenproof frying pan and place over a medium heat. Allow the fat to gently render down until golden – this should take about 8 minutes.
This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/lamb-rump-recipe-burrata-red-peppers