Lamb rump with salsa verde and roasted shallots

lamb rump with salsa verde and roasted shallots
1H 15M



1.Preheat oven to 190°C (170°C fan forced).
2.Trim lamb of any fat. Peel and thinly slice garlic. Combine pepper, oil, rosemary and garlic in small bowl. Place lamb in large bowl, add marinade, rub lamb all over with marinade. Refrigerate 1 hour.
3.Meanwhile, make roasted shallots. Peel shallots, leaving roots and tips intact to retain shape. Combine shallots, oil, thyme and garlic in small baking dish. Cover with foil, cook, in oven, about 20 minutes or until shallots are almost tender.
4.To make Salsa Verde, finely chop herbs, place in medium bowl, add oil. Pound peeled, quartered garlic, capers and anchovies to a paste in a mortar and pestle, stir in mustard. Gently stir into the herb mixture.
5.Remove lamb from marinade. Season lightly all over with salt.
6.Increase oven to 200°C/400°F.
7.Heat large frying pan over high heat; cook lamb, in batches, until browned all over. Transfer lamb to large baking dish; add roasted shallots. Roast lamb, in oven, about 15 minutes (for medium) or until cooked as desired. Remove from oven, cover loosely with foil; stand 10 minutes.
8.Slice lamb thinly; top with salsa verde; serve with shallots, and roast potatoes, if you like.

Chiffonade is a way of cutting leafy herbs into thin strips. Lay leaves flat on top of each other, then roll up tightly and cut into thin strips.


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