Roasted lamb rump with potatoes, asparagus and mint dressing
27 MARCH 2014
Preparation time: 20 minutes
Cooking time: 40 minutes
1 lean lamb rump portion (weighing 225-375g/8-12oz)
Salt and freshly milled black pepper
5ml/1 tsp dried oregano
400g/10oz baby new potatoes, thinly sliced
45ml/3 tbsp rapeseed or olive oil
½ bunch fresh asparagus, trimmed and halved lengthways
For the Mint Dressing:
1 large handful fresh mint
60ml/4tbsp good balsamic vinegar
Preheat the oven to Gas mark 6, 200°C, 400°F.
Season the steaks and dust with the oregano on both sides.
Put the potatoes in a shallow baking tray and coat in the oil, shake well and cook in the oven for 20 minutes.
Remove the tray from the oven, scatter over the asparagus, position the lamb on top of the potatoes and cook for 15-20 minutes, turning once.
To prepare the dressing; in a small bowl mix the ingredients together.
Arrange the potatoes, asparagus and lamb on a serving board, drizzle over the dressing and serve immediately.