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.
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.