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Roast lamb rump with tomatoes and sticky onions

Ingredients
TOMATOES
4 large ripe tomatoes
salt
60 ml extra virgin olive oil
cracked black pepper
STICKY ONIONS
100 g butter
2 large onions, peeled and finely sliced
85 ml honey
100 ml dry white wine
60 ml white balsamic vinegar
LAMB
4 x 120 g to 150 g each lamb rumps
salt and freshly ground black pepper to taste

Method:
TOMATOES:
Prick the tomatoes with a skewer, halve them and place on a bed of salt, skin-side down.
Drizzle with the olive oil and sprinkle with cracked black pepper.
Bake in a low oven (100 °C) for about one hour.
STICKY ONIONS:
Melt the butter in a heavy-based saucepan.
Add onions and cook over very low heat for about 45 minutes. Add the vinegar.
LAMB:
Preheat the oven to 180 °C.
With a sharp knife, score the fat side of the lamb rumps in a criss-cross pattern.
Season the meat and seal in a hot pan, fat side down first, then the other side.
Transfer to oven and cook for 8 to 10 minutes.
Let meat rest for five minutes, then slice it against the grain, cutting each rump into four pieces.
To serve, put two tomato halves on each plate, arrange the lamb slices over them and top with a spoonful of onion.

Recipe From : FAIRLADY October 01, 2003

Recipe from FAIRLADY : October 01, 2003 See what FAIRLADY has in store this month. Subscribe now and save!