Name: Lamb rump with cherry and potato salad
Total time: 45 min
Ingredients: 4 lamb rumps, each weighing 160g, trimmed (you can use another prime cut of lamb if preferred); 6 tsp olive oil; 300g of new potatoes; 1 red onion, peeled and sliced; 6 garlic cloves, peeled and sliced; 2 tsp oregano leaves, or thyme leaves (or a mixture of both); 16 cherries, pitted and halved; salt; freshly ground black pepper; 2 tbsp of balsamic vinegar, or red wine vinegar; 2 handfuls of salad leaves

Lamb rump with cherry and potato salad

by Peter Gordon

Ingredients

Fresh Meat

4 lamb rumps, each weighing 160g, trimmed (you can use another prime cut of lamb if preferred)

Oils & Vinegars

6 tsp olive oil
2 tbsp of balsamic vinegar, or red wine vinegar

Fruit & Vegetables

300g of new potatoes
1 red onion, peeled and sliced
6 garlic cloves, peeled and sliced
16 cherries, pitted and halved

Salad & Fresh Herbs

2 tsp oregano leaves, or thyme leaves (or a mixture of both)
2 handfuls of salad leaves

Store Cupboard

salt

Spices & Dried Herbs

freshly ground black pepper