Lamb rump with burrata and marinated romano peppers

4
30 minutes

Ingredients

Lamb rumps

  • 4 lamb rumps, each weighing approx. 130g

Marinated romano peppers

  • 500g of romano pepper
  • 25ml of sherry vinegar
  • 25ml of balsamic vinegar
  • 150ml of extra virgin olive oil
  • 50g of garlic cloves, whole cloves lightly crushed in the skins
  • 25g of fresh thyme
  • 25g of fresh rosemary, whole sprigs

To serve

  • 240g of burrata, (4 balls approx. 60g each)
  • 1 bunch of Greek basil, leaves shredded
  • extra virgin olive oil

Method

1
Preheat a grill or barbecue to a high heat and grill the Romano peppers, turning regularly, until the skins are blistered and blackened all over
  • 500g of romano pepper
2
Alternatively, this can be done in batches by holding the peppers with tongs over an open gas flame. Transfer the hot peppers to a large bowl and add the other marinade ingredients. Cover the bowl with cling film and leave to marinate for 45 minutes
  • 25ml of sherry vinegar
  • 25ml of balsamic vinegar
  • 150ml of extra virgin olive oil
  • 50g of garlic cloves, whole cloves lightly crushed in the skins
  • 25g of fresh thyme
  • 25g of fresh rosemary, whole sprigs
3
After this time, remove the peppers from the marinade. Peel off the blackened skins and tear the peppers into large strips, discarding any seeds. Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the strained marinade liquid and set aside until required
4
When ready to cook the lamb, preheat the oven to 180°C/gas mark 4. Place the rumps fat-side down in a cold, ovenproof frying pan and place over a medium heat. Allow the fat to gently render down until golden – this should take about 8 minutes
  • 4 lamb rumps, each weighing approx. 130g
5
Transfer the pan to the oven and cook for a further 8 minutes. Set aside and leave to rest for 5 minutes before seasoning with salt and carving each rump into slices
6
Add a mound of the marinated peppers to each serving plate, drizzling over any marinade left in the bowl, then top with the carved lamb. Place a ball of burrata on each plate, finishing with plenty of shredded Greek basil and a drizzle of extra virgin olive oil
  • 240g of burrata, (4 balls approx. 60g each)
  • 1 bunch of Greek basil, leaves shredded
  • extra virgin olive oil