Roasted Lamb Rump with Charred Capsicum & Olives

Cook Time 30 minutes plus marinating and resting

Servings 4

Ingredients

2-3 trimmed lamb rumps cap and fat on (they should be around 300 grams each)

Few sprigs of thyme

Few sprigs of rosemary

3 red capsicums

100g pitted black olives

1 cloves of garlic (or 2 spoons of confit garlic purè)

Few sprigs of flat parsley

Red wine vinegar

Confit garlic purè (optional)

Method

Ask your butcher for trimmed, cap on (very important cap and fat on) lamb rump.

Chop some thyme, rosemary and one garlic clove thinly. Generously season the lamb with salt, pepper, olive oil and a bit of the chopped herbs and garlic. Leave this to marinate in a cool place at room temperature for 1-2 hours.

In the meantime, char the capsicum over a high heat bbq flame until the outside skin becomes black (the inside will stay nice and red). This can also be done under the grill in the oven.

Once charred, place the capsicum in a container and cover with a lid for about 15 minutes.

Sear the lamb on all sides in a pan, particularly on the fat side, and place it on a rack and then in the oven at 160°C for about 10-15 minutes.

With the help of a digital thermometer, cook the lamb until it reaches an internal temperature of about 52°C.

Remove it from the oven and let the meat rest for at least 10 minutes.

In the meantime, chop the black olives in small pieces. Peel the skin off the capsicum, remove the seeds on the inside and cut them in thin strips or cubes.

Mix the capsicum with the olives, season with some olive oil, vinegar, salt, pepper and chopped parsley. If you have any, add a tiny bit of confit garlic purè.

Slice the meat against the grain, place it on a plate, drizzle with a generous amount of the capsicum and olive salsa and garnish with some parsley leaves.