Ingredients
2 Lamb rumps – scored and seasoned
500g Cherry tomatoes
3 garlic cloves – grated
6 sprigs of thyme
4 tbsp olive oil
2 tap demerara sugar
1 tap Maldon sea salt
Few twists of black pepper
1 tsp balsamic vinegar
300g new potatoes
Tbsp chopped mint
50g Salted butter
Handful black olives
Method
Start with confit tomatoes. Place tomatoes in a roasting tray with the garlic, olive oil, sea salt, pepper, demerara sugar and tuck thyme sprigs underneath. Roast at 130 degrees for 2 hours in a fan oven.
Boil new potatoes until point of a knife goes through without any resistance. Place into a bowl and add chopped mint and butter then crush slightly with a fork.
Whilst potatoes are boiling sear off Lamb rumps for 2 minutes on each side in tbsp of olive oil. Finish in fan oven for 15 mins at 180 then rest for 15 minutes.
Place crushed potatoes, confit tomatoes and olives on a plate and finish with sliced Lamb rump. Drizzle with olive oil if required.