Roast Marinated Lamb Rump with Soft White Polenta, Tomatoes, Red Peppers & Olives

Name: Roast Marinated Lamb Rump with Soft White Polenta, Tomatoes, Red Peppers & Olives
Yield: Serves 6
Cuisine: French
Ingredients: salt and freshly ground black pepper; 1 tablespoon rosemary leaves, washed, dried and pan-roasted until aromatic; 3 red peppers, grilled and peeled, then cut into 1cm strips; 2-3 tablespoons Ligurian olives; 1-2 tablespoons extra virgin olive oil; 1 teaspoon aged balsamic vinegar; 1 tablespoon fennel seeds; 12 green peppercorns [in brine], rinsed and lightly crushed; 1 large sprig rosemary; ½ quantity Soft White Polenta, omitting the parmesan; 100 ml olive oil; ½ clove garlic; 2 tablespoons olive oil; 3 large Roma tomatoes, peeled and deseeded, then cut into quarters; 6 x 250 g lamb rumps, trimmed of all excess fat

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

The lamb rump is an ideal portion size and lends itself to roasting or the barbeque. Several hours’ marination beforehand keeps the meat moist and juicy, as does the essential resting time.

Ingredients

6 x 250 g lamb rumps, trimmed of all excess fat
2 tablespoons olive oil
3

Oceania
Europe
France
Australia
Main course
Gluten-free
Mediterranean

Method

Preheat the oven to its lowest setting. Combine all the marinade ingredients in a small ovenproof pan and heat to blood temperature, then transfer to the oven for 20 minutes. Strain, discard the solids and allow to cool completely.
Place the lamb rumps