Chermoula Lamb Rumps with Roasted Vine Tomatoes

Ingredients

• 1 pack Silver Fern Farms Lamb Rumps
• 3 Tbsp olive oil, plus extra for searing
• 2 Tbsp lemon juice
• 1 tsp cumin, ground 
• 1 tsp smoked paprika
• 1 tsp chilli flakes
• 2 garlic cloves, crushed
• 1/4 cup coriander, chopped 
• 1/4 cup parsley, chopped
• 1 tsp flaky sea salt

Braised Cannellini Beans:

• 2 Tbsp olive oil
• 1 red onion, chopped
• 2 garlic cloves, crushed
• 1 tsp smoked paprika
• 1 tsp cumin, ground
• 1 tsp coriander, ground 
• 2 tsp brown sugar
• 2 Tbsp red wine vinegar
• 400g can crushed tomatoes in juice
• 2 x 400g cans cannellini beans, drained and rinsed
• Roast vine tomatoes, to serve
• 2 Tbsp coriander, chopped

Method

To prepare the chermoula, combine the olive oil, lemon juice, ground cumin, smoked paprika, chilli flakes, garlic, coriander, parsley and sea salt in a large bowl. Season with pepper.

Add the Silver Fern Farms Lamb Rumps and stir to coat well with chermoula. Cover and refrigerate for 1-2 hours.

Preheat the oven to 200°C (180°C fan forced). Heat a little extra olive oil in a frying pan over med-high heat. Remove the lamb from the marinade (reserve the marinade) and allow to bloom at room temperature for 10 mins.

Sear the lamb for 4-5 mins until brown on all sides. Transfer to an oven dish, drizzle with the reserved marinade and bake in the preheated oven for 15 mins for med-rare.

Meanwhile, prepare the beans. Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and cook for 5 mins, or until softened. Add the smoked paprika, ground cumin, ground coriander, brown sugar and red wine vinegar.

Cook, stirring, for 1 min. Add the crushed tomatoes and cannellini beans. Bring to the boil then simmer for 5 mins, or until the beans have heated through.

Once the lamb is cooked, remove from the oven, cover with foil and rest for 10 mins. Slice across the grain into thick slices and serve on the braised cannellini beans with roast vine tomatoes and sprinkle with coriander.