Lamb Rump with Roasted Peppers, Cherry Tomatoes, Courgette & Basil

Lamb Rump with Roasted Peppers, Cherry Tomatoes, Courgette & Basil recipe

Ingredients

1 pack Silver Fern Farms Lamb Rumps
1 red capsicum
1 yellow/orange capsicum
1 courgette
10 cherry tomatoes
5 new potatoes
2 garlic cloves
Basil leaves
Red wine vinegar
Extra virgin olive oil
Salt

Lamb Rump with Roasted Peppers, Cherry Tomatoes, Courgette & Basil recipe

Method

Turn the oven to 200ºC.

Remove Silver Fern Farms Lamb Rumps from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Slice the potatoes into 5mm thick slices and cook in salted water till tender. Drain and set aside.

Roast the capsicums over the gas flame till blackened, then set aside covered to cool. Once cool enough to handle, remove the skin with a paper towel and then remove the seeds. Slice into thin strips.

Sear the Lamb Rumps in a hot pan and transfer to the oven. Cook for 12-15 mins till medium-rare. Allow to rest.

While the Lamb Rumps are cooking, slice the courgette into 5mm thick rounds and thinly slice the garlic.

Heat some olive oil in a hot frying pan and add the courgettes, cook until they are a nice golden colour then add the potatoes, garlic, tomatoes and peppers. Season and toss to cook through.

Turn off the heat and add torn basil leaves (save ¼ for garnish). Drizzle with red wine vinegar to finish.

Divide the vegetables onto your plates then slice Lamb Rumps and place alongside.

Garnish with fresh basil leaves and extra virgin olive oil.

Lamb Rump with Roasted Peppers, Cherry Tomatoes, Courgette & Basil

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