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Ingredients
- 1 kg lamb rumps
- 2 cloves garlic
- 2 anchovy fillets
- 1 tbsp salted capers, rinsed
- Leaves from 1 bunch flat-leaf parsley
- 60ml extra virgin olive oil
- 1 tsp dijon mustard
- 1-2 tbsp lemon juice
Method
Preheat oven to 250C.
Season lamb rumps with salt and pepper and brown in a hot non-stick pan over high heat. Remove to a baking dish and roast for 12-15 minutes or until cooked as desired. Rest in a warm place for 10 minutes.
Combine garlic, anchovies and capers in a food processor and whizz until combined. Add parsley and process briefly. Add oil, mustard and lemon juice and blitz until well combined.
Slice lamb rumps, top with a dollop of salsa verde, and serve with mash and steamed butter beans.
