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Lamb rumps with mint salsa verde

Name: Lamb rumps with mint salsa verde
Yield: 6
Ingredients: 3 Lamb rumps, about 250g each (Main); 2 Tbsp Rice bran oil; 2 cloves Garlic, crushed; 3 Tbsp Mint, chopped; 3 Tbsp Coriander, chopped; 1 cup Beef stock, or meat glaze; 2 Tbsp Rice flour, mixed with 2 Tbsp water to thicken, optional; 5 cloves Garlic, crushed; 2 Tbsp Capers, rinsed; 1 cup Flat leaf (Italian) parsley, chopped; 1 cup Chopped mint; 2 Gherkins, diced; 2 Anchovies, diced; 1 Tbsp Dijon mustard; 4 Tbsp Red wine vinegar; ¼ cup Olive oil

for 6 people

Jan Bilton

Food writer and cookbook author.

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Dedicated to Cardrona farmed merino lamb. Excellent served with a Central Otago Brennan Pinot Noir.

3	Lamb rumps, about 250g each (Main)
2 Tbsp	Rice bran oil
2 cloves	Garlic, crushed
3 Tbsp	Mint, chopped
3 Tbsp	Coriander, chopped
1 cup	Beef stock, or meat glaze
2 Tbsp	Rice flour, mixed with 2 Tbsp water to thicken, optional

5 cloves	Garlic, crushed
2 Tbsp	Capers, rinsed
1 cup	Flat leaf (Italian) parsley, chopped
1 cup	Chopped mint
2	Gherkins, diced
2	Anchovies, diced
1 Tbsp	Dijon mustard
4 Tbsp	Red wine vinegar
¼ cup	Olive oil

Season the lamb rumps with salt and freshlu ground pepper. Heat the oil in a heavy non-stick frying pan. Sear the lamb on all sides. Sprinkle with the garlic and herbs.
Preheat the oven to 180C.
Place the rumps in a roasting pan. Roast until medium-rare, about 20 minutes. Tent with foil and rest in a warm place for 6-8 minutes.
Make a gravy in the roasting pan using a good meat glaze or beef stock. It may be thickened with the rice flour mixed to a paste with the water, if preferred.
Serve the lamb sliced with the combined salsa ingredients and the gravy on the side.