Rump of lamb with tapenade

Method

1. Soak the bay leaves, rosemary and thyme in a bowl of cold water for 20 minutes before cooking, to prevent them burning in the oven.

2. Preheat the oven to 220C/gas 7. Heat a large ovenproof frying pan with the olive oil on the stovetop. Season the lamb rumps thoroughly with salt and pepper and place them in the hot pan. Sear on all sides until the meat is golden brown.

3. Remove the lamb from the pan and spread the tapenade over the top of each piece of rump. Return the lamb to the pan, add the garlic, bay, rosemary and thyme and roast in the hot oven for 20 minutes.

4. Remove the cooked lamb and the herb garnishes from the pan and set aside to rest in a warm place for 10 minutes.

5. Place the pan back on the stovetop over a high heat. Add the white wine and allow it to bubble vigorously as you use a wooden spoon to scrape the caramelised cooking juices from the base of the pan.

6. When the wine has reduced to a glossy sauce consistency, add the chicken stock and bring to the boil again. Boil vigorously, stirring often, until the sauce has reduced enough to coat the back of the spoon. Season to taste with salt and pepper, then pass the sauce through a fine sieve.

7. Place a portion of olive oil mash slightly off-center on each serving plate. Slice each lamb rump into 4-5 thick slices, arrange them around the mash, and garnish with the garlic and herbs. Spoon the sauce over the lamb and around the mash and serve.

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Ingredients

4 small sprigs bay leaf
4 sprigs Rosemary
4 sprigs Thyme
1 tbsp Olive oil
4 lamb rump steaks
salt and fresh ground black pepper
2 tbsp tapenade
2 heads Garlic, cut in half horizontally
100ml White wine
200ml chicken stock
mashed potato made with Olive oil, to serve

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