Name: Lamb rump with burrata and marinated romano peppers
Total time: 30 min
Ingredients: 4 lamb rumps, each weighing approx. 130g; 500g of romano pepper; 25ml of sherry vinegar; 25ml of balsamic vinegar; 150ml of extra virgin olive oil; 50g of garlic cloves, whole cloves lightly crushed in the skins; 25g of fresh thyme; 25g of fresh rosemary, whole sprigs; 240g of burrata, (4 balls approx. 60g each); 1 bunch of Greek basil, leaves shredded; extra virgin olive oil

Lamb rump with burrata and marinated romano peppers

by Luke Holder

Ingredients

Fresh Meat

4 lamb rumps, each weighing approx. 130g

Fruit & Vegetables

500g of romano pepper
50g of garlic cloves, whole cloves lightly crushed in the skins

Oils & Vinegars

25ml of sherry vinegar
25ml of balsamic vinegar
150ml of extra virgin olive oil
extra virgin olive oil

Salad & Fresh Herbs

25g of fresh thyme
25g of fresh rosemary, whole sprigs
1 bunch of Greek basil, leaves shredded

Dairy

240g of burrata, (4 balls approx. 60g each)