❤ LOVE LOCAL ❤
ROASTED LAMB RUMP WITH POTATOES, ASPARAGUS AND MINT DRESSING
Take Jon Thorner’s advice and try our delicious cover recipe for lamb rump.
Serves 2
❤ 1 lean lamb rump portion (weighing 225-375g)
❤ Salt and freshly milled black pepper
❤ 1tsp dried oregano ❤ 400g baby new potatoes, thinly sliced
❤ 3tbsp rapeseed or olive oil ❤ Half a bunch fresh asparagus, trimmed and halved lengthways
For the Mint Dressing: ❤ 1 large handful fresh mint ❤ 4tbsp good balsamic vinegar
1 Preheat the oven to Gas mark 6, 200C, 400F.
2 Season the steaks and dust with the oregano on both sides.
3 Put the potatoes in a shallow baking tray and coat in the oil, shake well and cook in the oven for 20 minutes.
4 Remove the tray from the oven, scatter over the asparagus, position the lamb on top of the potatoes and cook for 15-20 minutes, turning once.
5 To prepare the dressing; in a small bowl mix the ingredients together.
6 Arrange the potatoes, asparagus and lamb on a serving board, drizzle over the dressing and serve immediately.
www.simplybeefandlamb.co.uk
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68