Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
GARNISH
- 250 g New potatoes; (9 oz)
- 10 g Black olives; (deseeded and
- ; roughly chopped)
- ; (3.5 oz)
- 4 Ripe tomatoes; (peeled,
- ; and cut into
- ; concasse)
- 2 ts Finely chopped basil leaves
- Salt and freshly ground
- Olive oil
Preparation
The day before cooking, put the lamb rumps to marinade with the thyme, rosemary, a little olive oil and salt and pepper. On the day, start the sauce by boiling down the lamb stock by two thirds. Stir in half the chopped basil and check the seasoning. In a sautee pan, heat some olive oil until it is smoking hot. Put the four whole cloves of garlic into the pan. Put in the lamb rumps, fat side down and brown well. Turn the rumps and continue to cook, spooning over the olive oil to baste well. Add the butter and continue to turn and cook until the rumps are well browned all over (about 3 minutes). Transfer to a preheated oven (190?C 375?F or Gas mark 5) for about 8-10 minutes. Remove from the oven and leave in a warm place for 5 minutes to rest. Boil and lighlty crush the new potatoes. Mix with the tomatoes, the olives, a little olive oil and season. Slice the rumps of lamb thinly and serve on the crushed potatoes with the sauce poured around. Converted by MC_Buster. Per serving: 617 Calories (kcal); 35g Total Fat; (49% calories from fat); 10g Protein; 72g Carbohydrate; 88mg Cholesterol; 153mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
