Brace of Butchers – Rump of lamb roasted with new potatoes, green beans and vine tomatoes

Brace of Butchers on Queen Mother Square have provided us with this delicious recipe for marinated rump of lamb that is a firm favourite with customers. The recipe is as follows and best served with crushed new potatoes, beans and vine tomatoes.

METHOD

  1. Pre-heat oven 180c

  2. Heat an ovenproof frying pan, seal lamb all over until coloured
    Place in oven and roast 10 mins

  3. Add vine tomatoes to the pan, baste meat with cooking juices, back in the oven for a further 5 mins
    Meanwhile bring a pan of salted water to the boil, carefully add the new potatoes bring to boil and cook until soft.

  4. Drain potatoes, add knob of butter, grind of pepper and gently crush using the back of a fork

  5. Bring a pan of lightly salted water to the boil and add green beans
    Bring back to boil and cook 2 mins

  6. Bring a pan of lightly salted water to the boil and add green beans
    Bring back to boil and cook 2 mins

  7. De-glaze pan with splash of water from potatoes
    Carve lamb

  8. Spoon potatoes onto plate, beans next and pile lamb on top with vine tomatoes
    Drizzle sauce over