Name: Roast lamb rump with tomatoes and sticky onions
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 0.00 tomatoes; 4.00 tomatoes large; 0.00 salt; 60.00 ml olive oil extra virgin; 0.00 peppercorns black, cracked; 100.00 g butter; 2.00 large onions peeled and finely sliced; 85.00 ml honey; 100.00 ml wine dry white; 60.00 ml vinegar white balsamic; 0.00 lamb; 4.00 lamb rumps; 0.00 salt and freshly ground black pepper to taste

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Ingredients (13)

0.00	tomatoes
4.00	tomatoes — large
0.00	salt
60.00 ml	olive oil — extra virgin
0.00	peppercorns — black, cracked

STICKY ONIONS

100.00 g	butter
2.00	large onions — peeled and finely sliced
85.00 ml	honey
100.00 ml	wine — dry white
60.00 ml	vinegar — white balsamic
0.00	lamb
4.00	lamb — rumps
0.00	salt and freshly ground black pepper — to taste

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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 &degC) 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 &degC.
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.