Roast rump of lamb with pan-fried courgettes recipe
Roast rump of lamb with pan-fried courgettes and a borlotti bean, olive and confit tomato broth An Italian-inspired roast served with slow-cooked tomatoes. Lamb rump (also called chump) is a restaurant favourite thanks to its excellent flavour and tenderness - even when cooked quickly as it is here. 2 tomatoes, skinned, quartered and seeds removed3 tbsp olive oil2 sprigs thyme, leaves only1 sprig rosemary, leaves onlysalt and freshly ground black pepper 2 tomatoes, skinned, quartered and seeds removed 3 tbsp olive oil 2 sprigs thyme, leaves only 1 sprig rosemary, leaves only salt and freshly ground black pepper 2 x 175g/6oz rumps of lambsalt and freshly ground black pepper3 tbsp olive oil2 shallots, finely chopped50ml/2fl oz balsamic vinegar50g/2oz canned borlotti beans, rinsed and drained200ml/7fl oz lamb stock 12 Greek black olives, pits removed2 tbsp finely chopped fresh mint 2 courgettes, grated 2 x 175g/6oz rumps of lamb salt and freshly ground black pepper 3 tbsp olive oil 2 shallots, finely chopped 50ml/2fl oz balsamic vinegar 50g/2oz canned borlotti beans, rinsed and drained 200ml/7fl oz lamb stock 12 Greek black olives, pits removed 2 tbsp finely chopped fresh mint 2 courgettes, grated Method For the confit tomatoes, preheat the oven to 100C/300F/Gas 2.Place the tomatoes onto a baking tray and drizzle with the olive oil.Sprinkle over the thyme and rosemary leaves and season with salt and freshly ground black pepper, to taste.Place in the oven and roast for two hours until soft and slightly collapsed.For the lamb, increase the oven temperature to 170C/340F/Gas 3. Season the lamb with salt and freshly ground black pepper.Heat an ovenproof frying pan until hot, add one tablespoon of the olive oil and the lamb to the pan and cook on both sides until browned.Place in the oven and cook for 8-10 minutes. Remove from the oven, cover with aluminium foil and rest the meat in a warm place.Heat a separate frying pan until hot and add one tablespoon of the olive oil. Add the shallots to the pan and cook for two minutes until softened.Add the balsamic vinegar, borlotti beans and stock, bring to the boil, then turn down the heat and simmer for 2-3 minutes.Add the olives, mint and confit tomatoes.Heat a separate frying pan until hot, add the remaining olive oil and the grated courgettes. Fry for two minutes until just wilted. Season with salt and black pepper, to taste, and carefully tip out any excess liquid.To serve, slice the lamb thickly. Arrange the courgette in two serving bowls. Place the sliced lamb on top and finish by spooning the sauce around. For the confit tomatoes, preheat the oven to 100C/300F/Gas 2. For the confit tomatoes, preheat the oven to 100C/300F/Gas 2. Place the tomatoes onto a baking tray and drizzle with the olive oil. Place the tomatoes onto a baking tray and drizzle with the olive oil. Sprinkle over the thyme and rosemary leaves and season with salt and freshly ground black pepper, to taste. Sprinkle over the thyme and rosemary leaves and season with salt and freshly ground black pepper, to taste. Place in the oven and roast for two hours until soft and slightly collapsed. Place in the oven and roast for two hours until soft and slightly collapsed. For the lamb, increase the oven temperature to 170C/340F/Gas 3. Season the lamb with salt and freshly ground black pepper. For the lamb, increase the oven temperature to 170C/340F/Gas 3. Season the lamb with salt and freshly ground black pepper. Heat an ovenproof frying pan until hot, add one tablespoon of the olive oil and the lamb to the pan and cook on both sides until browned. Heat an ovenproof frying pan until hot, add one tablespoon of the olive oil and the lamb to the pan and cook on both sides until browned. Place in the oven and cook for 8-10 minutes. Remove from the oven, cover with aluminium foil and rest the meat in a warm place. Place in the oven and cook for 8-10 minutes. Remove from the oven, cover with aluminium foil and rest the meat in a warm place. Heat a separate frying pan until hot and add one tablespoon of the olive oil. Add the shallots to the pan and cook for two minutes until softened. Heat a separate frying pan until hot and add one tablespoon of the olive oil. Add the shallots to the pan and cook for two minutes until softened. Add the balsamic vinegar, borlotti beans and stock, bring to the boil, then turn down the heat and simmer for 2-3 minutes. Add the balsamic vinegar, borlotti beans and stock, bring to the boil, then turn down the heat and simmer for 2-3 minutes. Add the olives, mint and confit tomatoes. Add the olives, mint and confit tomatoes. Heat a separate frying pan until hot, add the remaining olive oil and the grated courgettes. Fry for two minutes until just wilted. Season with salt and black pepper, to taste, and carefully tip out any excess liquid. Heat a separate frying pan until hot, add the remaining olive oil and the grated courgettes. Fry for two minutes until just wilted. Season with salt and black pepper, to taste, and carefully tip out any excess liquid. To serve, slice the lamb thickly. Arrange the courgette in two serving bowls. Place the sliced lamb on top and finish by spooning the sauce around. To serve, slice the lamb thickly. Arrange the courgette in two serving bowls. Place the sliced lamb on top and finish by spooning the sauce around.