- 2 x pieces of lamb rump (approximately 600 g or slightly more) room temperature
- 3 x French shallots
- 2 x bay leaves
- 30 g butter
- 1 cup x parmesan (freshly grated)
- ½ cup x pine nuts
- 6 x large leaves of spinach (silverbeet) (washed, ends removed, then chopped roughly)
- 1 x bunch of fresh basil
- 100 g x fresh peas
- 1 cup x olive oil
- Preheat the oven to 170 degrees.
- Remove the skin from the French shallots and slice in half. Transfer to a pan along with the butter. Whilst the butter is melting start preparing the lamb.
- Prepare the lamb rump pieces by rinsing and drying them (keep the skin and fat on) then place the pieces skin side down on a pan with the melted butter and French shallots. Sear the lamb rumps on both sides for approximately 5 minutes each or until golden brown, maintaining a medium to high heat. Transfer the lamb, the caramelized shallots, fresh bay leaves and the melted butter onto a baking tray then sprinkle with salt. Bake the lamb rump pieces skin side up for 20-30 minutes. After baking the lamb, make sure to rest it for 10 minutes.
- While the lamb rump is roasting prepare the pesto by lightly frying the spinach (silverbeet) in a little bit of olive oil. Transfer to the food processor and add the grated parmesan, fresh basil, pine nuts and a good ¾ cup of olive oil. Season with salt then process until the pesto is well blended and has a smoother texture, adding more olive oil if necessary.
- Remove the skin off the peas, then in a small bowl season with some salt and olive oil.
- To serve, place 2/3 large tablespoons of the pesto on the base of the plate, slice the rested lamb rump pieces and place on the side, as well as the caramelized French shallots then top with fresh peas. Drizzle with some of the leftover melted butter in the baking tray and some extra salt.
Prep time: 20 minutes.
Cook time: 40 minutes.
Recipe and photos by Anastasia Zolotarev. Click here to see her blog.