Lamb rump with burrata and marinated romano peppers

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

Transfer the pan to the oven and cook for a further 8 minutes. Set aside and leave to rest for 5 minutes before seasoning with salt and carving each rump into slices

Add a mound of the marinated peppers to each serving plate, drizzling over any marinade left in the bowl, then top with the carved lamb. Place a ball of burrata on each plate, finishing with plenty of shredded Greek basil and a drizzle of extra virgin olive oil