Lamb rump with burrata and marinated romano peppers
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Ingredients
Lamb rumps
- 4 lamb rumps , each weighing approx. 130g
Marinated romano peppers
- 500g of romano pepper
- 25ml of sherry vinegar
- 25ml of balsamic vinegar
- 150ml of extra virgin olive oil
- 50g of garlic cloves , whole cloves lightly crushed in the skins
- 25g of fresh thyme
- 25g of fresh rosemary , whole sprigs
To serve
- 240g of burrata , (4 balls approx. 60g each)
- 1 bunch of Greek basil , leaves shredded
- extra virgin olive oil
Method
1
Preheat a grill or barbecue to a high heat and grill the Romano peppers, turning regularly, until the skins are blistered and blackened all over
- 500g of romano pepper
2
Alternatively, this can be done in batches by holding the peppers with tongs over an open gas flame. Transfer the hot peppers to a large bowl and add the other marinade ingredients. Cover the bowl with cling film and leave to marinate for 45 minutes
- 25ml of sherry vinegar
- 25ml of balsamic vinegar
- 150ml of extra virgin olive oil
- 50g of garlic cloves , whole cloves lightly crushed in the skins
- 25g of fresh thyme
- 25g of fresh rosemary , whole sprigs
3
After this time, remove the peppers from the marinade. Peel off the blackened skins and tear the peppers into large strips, discarding any seeds. Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the strained marinade liquid and set aside until required
4
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 and place over a medium heat. Allow the fat to gently render down until golden – this should take about 8 minutes
- 4 lamb rumps , each weighing approx. 130g
5
Transfer the pan to the
oven and cook for a further 8 minutes. Set aside and leave to rest for 5 minutes before seasoning with salt and carving each rump into slices
6
Add a mound of the marinated peppers to each serving plate,
drizzling over any marinade left in the bowl, then top with the carved
lamb. Place a ball of burrata on each plate, finishing with plenty of
shredded Greek basil and a drizzle of extra virgin olive oil
- 240g of burrata , (4 balls approx. 60g each)
- 1 bunch of Greek basil , leaves shredded
- extra virgin olive oil
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Lamb rump with burrata and marinated romano peppers
