Lamb Quick

Roasted lamb rump with salsa verde and cannellini puree

Name: Roasted lamb rump salsa verde cannellini Silvia Colloca
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 4 x 350g lamb rumps, trimmed; Blanched rainbow chard and baby red-veined sorrel, to serve; 2½ cups mixed herbs (such as parsley, mint, basil); ½ cup (125ml) extra virgin olive oil; 2 tbs capers in vinegar, drained; 2 tbs cider vinegar; Finely grated zest of 1 lemon; 4 anchovies; 2 garlic cloves, coarsely chopped; 2 x 400g tins cannellini beans, drained and rinsed; ¼ cup (60ml) extra virgin olive oil, plus extra to serve; Juice of 1 lemon; 2 garlic cloves, crushed

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Roasted lamb rump with salsa verde and cannellini puree

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by Silvia Colloca

Cook and author

Apr 30, 2018

Lamb rump makes for a quick-cooking alternative to the classic roast lamb.

4 x 350g lamb rumps, trimmed
Blanched rainbow chard and baby red-veined sorrel, to serve

Salsa verde

2½ cups mixed herbs (such as parsley, mint, basil)
½ cup (125ml) extra virgin olive oil
2 tbs capers in vinegar, drained
2 tbs cider vinegar
Finely grated zest of 1 lemon
4 anchovies
2 garlic cloves, coarsely chopped

Cannellini puree

2 x 400g tins cannellini beans, drained and rinsed
¼ cup (60ml) extra virgin olive oil, plus extra to serve
Juice of 1 lemon
2 garlic cloves, crushed

Method

1.

Preheat oven to 200°C.
2.

To make the salsa verde, place all the ingredients in a food processor, season and blitz until combined.
3.

Place lamb rumps and 2 tbs of salsa verde in a bowl, turn lamb until it’s well coated and leave to marinate for 20 minutes.
4.

To make the cannellini puree, place all the ingredients and 2 tbs water in a food processor, season and blitz until smooth.
5.

Heat a large ovenproof frying pan over high heat. Season lamb and cook skin-side down for 5 minutes until caramelised. Turn and brown lamb on all sides. Place frying pan in oven and roast lamb for 15 minutes for medium rare.
6.

Transfer to a plate, cover loosely with foil and rest for 10 minutes.
7.

Thickly slice lamb and serve with salsa verde, cannellini puree, rainbow chard and baby red-veined sorrel.