These Italian-inspired stuffed lamb rumps are even more delicious when served with Roast Fennel with Orange Butter.
Ingredients
| 4 | Lamb rumps (Main) |
| ½ cup | Kalamata olives |
| 1 | Orange |
| 1 Tbsp | Fresh sage |
| 2 Tbsp | Flat leaf (Italian) parsley |
| 2 cloves | Garlic cloves |
| 6 | Anchovy fillets |
| 1 cup | Breadcrumbs |
| 2 Tbsp | Olive oil |
| ½ tsp | Ground black pepper |
| 1 tsp | Brown sugar |
| ½ cup | Red wine |
Directions
- Lay lamb rumps on your chopping board and, with end of a sharp knife, make a horizontal pocket into each rump.
- Combine the remaining ingredients, except oil, brown sugar and red wine, in a bowl and divide into four.
- Push the stuffing into each pocket with your hand and secure the opening with a toothpick.
- Heat oil in an ovenproof pan and sear the rumps on both sides.
- Place in 200 degC preheated oven and cook for 10 minutes.
- Remove from oven, place on a warm plate and leave to rest for at least 10 minutes.
- Deglaze pan with brown sugar and red wine.