Roast lamb rump with salsa verde
“When in doubt, use parsley, the most popular herb in the world.”
- 1 kg lamb rumps
- 2 cloves garlic
- 2 anchovy fillets
- 1 tbsp salted capers, rinsed
- Leaves from 1 bunch flat-leaf parsley
- 60ml extra virgin olive oil
- 1 tsp dijon mustard
- 1-2 tbsp lemon juice
There are two main varieties, both nutritious and crisp with an earthy taste. Parsley makes a dainty garnish but it has much more potential - if you're using it in long slow braising add the glossy emerald leaves at the end of cooking to maintain its vibrant flavour and hue.
Method
Preheat oven to 250C.
Season lamb rumps with salt and pepper and brown in a hot non-stick pan
over high heat. Remove to a baking dish and roast for 12-15 minutes or
until cooked as desired. Rest in a warm place for 10 minutes.
Combine garlic, anchovies and capers in a food processor and whizz
until combined. Add parsley and process briefly. Add oil, mustard and
lemon juice and blitz until well combined.
Slice lamb rumps, top with a dollop of salsa verde, and serve with mash and steamed butter beans.
Serves 4.
