Recipe - Roast Rump Of Lamb With Crushed New Potatoes

4 Rumps of lamb
700 ml Lamb stock
4 lg Clov garlic; (peeled)
40 g Unsalted butter; (1.5 oz)
A few sprigs of rosemary
A few sprigs of thyme
Olive oil
Salt and freshly ground
black pepper

GARNISH
250 g New potatoes; (9 oz)
10 g Black olives; (deseeded and
; roughly chopped)
; (3.5 oz)
4 Ripe tomatoes; (peeled,
deseeded
; and cut into
; concasse)
2 teaspoon Finely chopped basil leaves

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 (190øC 375øF or Gas mark 5) for about 810 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 One half Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 6
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.