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Lamb rump with burrata and marinated romano peppers

Saddle of lamb with burrata and marinated Romano peppers

Lamb rump with burrata and marinated romano peppers

PT30M

PT45M

Why not try?

1
Preheat a grill or barbecue
2
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
3
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
4
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
5
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
6
When ready to cook the lamb, preheat the oven to 180°C/gas mark 4
7
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
8
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
9
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
10
Divide the burrata between each plate, finishing with plenty of shredded Greek basil and a drizzle of extra virgin olive oil
  • 240g of burrata
  • 1 bunch of Greek basil, leaves shredded
  • extra virgin olive oil

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Ingredients

Metric

Imperial

Lamb rumps

Marinated romano peppers

To serve

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