Lamb rump with cherry and potato salad
Ingredients
Metric
Imperial
Lamb rump with cherry and potato salad
- 4 lamb rumps, each weighing 160g, trimmed (you can use another prime cut of lamb if preferred)
- 6 tsp olive oil
- 300g of new potatoes
- 1 red onion, peeled and sliced
- 6 garlic cloves, peeled and sliced
- 2 tsp oregano leaves, or thyme leaves (or a mixture of both)
- 16 cherries, pitted and halved
- salt
- freshly ground black pepper
- 2 tbsp of balsamic vinegar, or red wine vinegar
- 2 handfuls of salad leaves
SAVE RECIPE
Method
1
Preheat oven to 180°C/gas mark 4. Place a roasting dish on the middle shelf of the oven
2
Score the lamb fat. Place a frying pan over medium heat, add 1 tsp oil, then place the lamb in, fat-side down. Cook over a moderate heat for 5 minutes to render some of the fat from the rumps and give a lovely colour
- 4 lamb rumps, each weighing 160g, trimmed (you can use another prime cut of lamb if preferred)
- 1 tsp olive oil
3
Turn the rumps over and transfer to the roasting dish, then put in the oven. Roast for 13–15 minutes for medium-cooked
4
Turn the oven off and leave the door open while you rest the meat and finish the dish
5
Boil the potatoes in salted water until cooked, then drain and cut in half if small, or slice 1cm thick
- 300g of new potatoes
- salt
6
Caramelise the onion and garlic over medium heat in the remaining oil, stirring often. Add the potatoes, herbs and cherries and continue to cook so that it’s all warmed through. Season, mix in the vinegar, then take off the heat
- 1 red onion, peeled and sliced
- 6 garlic cloves, peeled and sliced
- 16 cherries, pitted and halved
- 2 tsp oregano leaves, or thyme leaves (or a mixture of both)
- 2 tbsp of balsamic vinegar, or red wine vinegar
- freshly ground black pepper
- 5 tsp olive oil
7
To serve, divide the potato salad among four warm plates and scatter with the salad leaves. Slice the lamb against the grain and lay on top
- 2 handfuls of salad leaves
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