Roast Lamb Rump And French Bean Salad

Roast Lamb Rump And French Bean Salad Ingredients

LAMB RUMP	FRENCH BEAN SALAD
4 Lamb rumps	2 Sliced onions
1 ts Celery salt	40 g Butter
1 ts Garlic pepper	150 g French green beans
1 ts Paprika	1 pn Dried tarragon
1 ts Cracked pepper	Salt & Pepper to season
2 tb Extra virgin olive oil

Instructions for Roast Lamb Rump And French Bean Salad

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.

Main Ingredient: LambCuisine: French

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