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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

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

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of