Roast lamb rump and french bean salad

Yield: 1 servings

Measure Ingredient
4 \N Lamb rumps
1 teaspoon Celery salt
1 teaspoon Garlic pepper
1 teaspoon Paprika
1 teaspoon Cracked pepper
2 tablespoons Extra virgin olive oil
2 \N Sliced onions
40 grams Butter
150 grams French green beans
1 pinch Dried tarragon
\N \N Salt & Pepper to season



Lamb Rump:

Combine the paprika, celery salt, garlic pepper, cracked pepper and olive oil in a shallow bowl.

Place the meat in the marinade and ensure it is well coated. Refrigerate the meat in the marinade for about two hours.

Place the lamb and marinade in a hot frying pan and quickly seal the meat.

Place the meat in a roasting pan and roast in the oven at 180 C for 15-18 minutes.

Leave to rest while you make the salad.

French Bean Salad:

Slice the onion and caramelise in the melted butter in a frying pan.

Meanwhile bring the beans to the boil.

Drain and refresh in iced water.

Add the beans to the onions together with a pinch of tarragon and salt and pepper.

To Serve:

Place bean salad on a plate, lay the lamb rump on top and serve with Sweet Tomato and Bell Pepper Chutney. Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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