Roast lamb rump, panzanella salad, salsa verde
Serves 4

4 Lamb rumps, cap on (230g)


200g Sour dough
4 Semi dried tomatoes
4 White anchovies in oil (cut into 3)
4 Large green olives (slice into cheeks)
20g Picked parsley
100g Deep fried capers
200ml EVO
2 Cloves garlic
Sprig of thyme

Remove crust from bread, dice and place in blender. Pulse till roughly chopped. Gently warm 100ml of EVO, garlic & thyme, add breadcrumbs and fry till golden. Remove & place on kitchen paper to drain oil. Allow to cool. When cool place bread crumbs, tomatoes, anchovies, olives, parsley & capers into a bowl, add the rest of the oil and season.


25g Chopped parsley
25g Tarragon
25g Basil
25g Parsley
15g capers
150ml EVO

Blanch & refresh all the picked herbs, squeeze out excess moisture. Place into a small container add capers and EVO, with a stick blender blitz till smooth. Season.
    Roast Lamb Rump dinefind.jpg
Headline Summary Date
 20 September 2013 
 20 September 2013 
 27 June 2013 
 24 June 2013 
 17 June 2013 
 10 June 2013 
 03 April 2013 
 03 April 2013 
 03 April 2013