Roast Lamb Rump with Tuscan Vegetables

SERVES  2
PREP TIME  40 MINUTES    
COOKING TIME  15 MINUTES
   

Ingredients

Roast Lamb

•    2 x 160-180g lamb rumps
•    Salt and freshly cracked pepper
•    1 tbs light olive oil
•    1 tsp butter
•    1 tsp fresh rosemary, finely chopped, plus extra sprigs to garnish
•    ¼ tsp pink salt flakes

Tuscan Vegetables

•    2 carrots, peeled and halved lengthways
•    1 parsnip, peeled and halved lengthways
•    1 small fennel bulb, thickly sliced
•    1 red onion, thickly sliced
•    1 red capsicum, halved and cut into 1cm slices
•    1 zucchini, halved lengthways
•    3 cloves garlic, peeled
•    3 sprigs of thyme
•    Salt flakes and freshly cracked pepper to taste
•    Extra virgin olive oil
 

Method

Roast Lamb

Pre-heat oven to 200 degrees Celsius.

Season lamb with salt and pepper.

Heat olive oil in a heavy-based pan and sear rumps over a medium-high heat, turning until browned all over.

Remove from heat and baste with butter. Sprinkle over rosemary and salt flakes.

Transfer lamb to an oven tray and roast for 12 – 15 minutes, or until cooked to your preference. Remove from oven and allow to rest for 10 minutes.

Tuscan Vegetables

Pre-heat oven to 180 degrees Celsius.

In a pot of boiling water, blanch carrots for 3 minutes. Refresh under running water.

In a large roasting pan, toss vegetables with olive oil and season with salt and pepper. Remove the zucchini and capsicum, roasting vegetables for a further 15 minutes or until cooked through.

To serve

Slice a lamb rump thinly and serve with vegetables. Drizzle over olive oil and garnish with salt flakes and rosemary sprigs.

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