Roast Lamb Rump with tomatoes, red onion jam and basil oil
- Preparation Time: 10 mins
- Serves: 4
- Cooking Time: 30 mins
- Ready Time: 40 mins
- Difficulty: Easy
4 oxheart tomatoes
100g rock salt
100ml extra virgin olive oil
cracked black pepper
¼ bunch basil
1 x pack Gourmet Direct lamb heart of rump (4 rumps)
sea salt and freshly ground black pepper
Red onion jam:
2 large red onions, peeled and finely sliced
100ml dry white wine
50ml balsamic vinegar
sea salt and freshly ground pepper
Pick tomatoes with a skewer, halve them and place on a bed of rock salt, skin side down. Drizzle with half the olive oil and sprinkle with black pepper. Bake in a low oven (100°C) for about 1 hour.
To make the onion jam, melt the butter in a heavy-bottomed saucepan. Add onions and cook on very low heat for 10 minutes. Add the honey and wine and cook over very low heat for about another 45 minutes. Add the vinegar and season to taste.
Chop basil and add it to the remaining olive oil, leaving it to infuse.
Preheat oven to 180°C . Salt the meat and in a hot pan sear on both sides. Transfer to oven and cook for 8-10 minutes until cooked medium rare to medium. Let meat rest for 5 minutes then slice it thinly against the grain.
To serve, place 2 tomato halves on each plate, arrange the lamb slices over them and garnish with a tablespoon of red onion jam. Drizzle the basil-infused oil over the top.
Serve with crunchy bread or couscous and a green salad.