Roast lamb rump with tomatoes and sticky onions

Recipe from: 10/1/2003 12:00:00 AM

Ingredients 14
Servings 4
Time

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

2 hours
 
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.
 

Read more on: bake  |  sauté  |  lamb
 

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