This easy lamb rump recipe is fantastically quick to cook and has plenty of Mediterranean flavour, making it ideal for al fresco summer suppers. The simple pan-roasted lamb comes into its own when served alongside vibrant, roasted red peppers in a fragrant marinade and a mound creamy burrata.
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Preheat a grill or barbecue
If using a barbecue, grill the romano peppers, turning regularly, until the skins are blistered and blackened all over. Alternatively, this can be done in batches by holding the peppers with tongs over an open gas flame
1kg romano pepper
Transfer the hot charred peppers to a large bowl and add the other marinade ingredients. Cover the bowl with cling film and leave to macerate for 45 minutes
50ml of sherry vinegar
50ml of balsamic vinegar
300ml of extra virgin olive oil
100g of garlic cloves, whole cloves lightly crushed in the skins
50g of fresh thyme, whole sprigs
50g of fresh rosemary, whole sprigs
After this time, remove the peppers from the marinade. Peel off the blackened skins and tear the peppers into strips, discarding any seeds or stalks
Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the remaining marinade liquid and set aside until required
When ready to cook the lamb, preheat the oven to 180°C/gas mark 4
Place the rumps fat-side down in a cold, ovenproof frying pan. Place the pan over a medium heat and allow the fat to gently render down until golden – this should take about 8 minutes
4 lamb rumps
Transfer the pan to the oven and cook for a further 8 minutes. Set aside and leave to rest for 5 minutes before carving each rump into slices to serve
Pile a mound of the marinated peppers on to each serving plate, drizzling over any marinade left in the bowl, then top with the carved lamb
Divide the burrata between each plate, finishing with plenty of shredded Greek basil and a drizzle of extra virgin olive oil