Marco Pierre White's roasted lamb rump a la Provencale

Name: Marco Pierre White's roasted lamb rump a la Provencale
Cook time: 40 min
Total time: 40 min
Ingredients: 1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle; 4 x 225g lamb rumps, tied; 1/2 bunch rosemary, leaves chopped; 1/2 bunch thyme, leaves chopped; 500g vine-ripened cherry tomatoes; 500g green beans, trimmed; 1/2 cup (60g) black olives, pitted, chopped; Juice of 1/2 lemon

4.6

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Cook Time: 40 minutes

Total: 40 minutes

Servings: 4

Cost: $7.04 /serving

Author : delicious. team

roast roasted lamb lamb

Marco Pierre White's roasted lamb rump a la Provencale

Ingredients

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1/2 cup (125 milliliters) extra virgin olive oil, plus extra to drizzle4 x 225 grams lamb rumps, tied1/2 bunch rosemary, leaves chopped1/2 bunch thyme, leaves chopped500 grams vine-ripened cherry tomatoes500 grams green beans, trimmed1/2 cup (60 grams) black olives, pitted, choppedJuice of 1/2 lemon

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Instructions

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Step 1

Preheat oven to 180°C. Heat 1 tbs oil in a large frypan over medium-high heat. Season lamb with salt and cook, skin-side down, for 4-6 minutes until caramelised.

Step 2

Rub herbs over lamb, placing remainder on a baking tray. Top with lamb, skin-side up, and place tomato around lamb. Drizzle with remaining 100ml oil and season. Roast for 20-25 minutes for medium or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.

Step 3

Meanwhile, blanch beans in a saucepan of boiling salted water for 30 seconds, then drain and refresh in cold water. Chop beans, then transfer to a bowl with olives. Drizzle with the lemon juice and extra oil, then season and toss to combine.

Step 4

Carve the lamb and serve with beans and olives, and roasted tomatoes.