lamb rumps with salsa verde & harissa yoghurt

4-6

Serves

-

Prep Time

-

Cook Time

Definitely a favourite recipe at Tangleby Gardens. Lamb rump is such a tasty and succulent cut of meat. Here it’s served on a bed of White Bean Purée.
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Ingredients

For the lamb rumps

  • 4 lamb rumps
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground turmeric
  • Salt and ground black pepper, to taste
  • 1–2 tablespoons olive oil
  • Fresh mint, to garnish

For the salsa verde

  • ½ cup olive oil
  • 4 anchovies
  • 2 cloves garlic — crushed
  • 2 tablespoons capers
  • 1 tablespoon caper juice
  • 1 teaspoon dijon mustard
  • ¼ cup firmly packed fresh basil
  • ¼ cup firmly packed fresh mint
  • ¼ cup firmly packed fresh parsley
  • Salt and ground black pepper, to taste

For the harissa yoghurt

  • ½ cup plain yoghurt
  • 1 tablespoon harissa

Method

For the lamb rumps with salsa verde & harissa yoghurt

  • To make the Salsa Verde, place all the ingredients in a food processor and blitz until smooth and bright green.
  • To make the Harissa Yoghurt, mix the yoghurt and harissa in a small bowl.
  • Preheat the oven to 200°C (180°C fan bake).
  • Season the lamb rumps with the cumin, turmeric, salt and pepper. Drizzle with the olive oil.
  • Sear in an ovenproof pan over a high heat until browned on all sides.
  • Place the pan in the oven for 20–25 minutes or until the internal temperature of the lamb reaches 65–70°C.
  • Remove from the oven, cover with foil and leave to rest for 4-5 minutes.
  • Slice the lamb and serve topped with Harissa Yoghurt and Salsa Verde and garnished with mint.