Rump of Lamb with Tomato, Basil & Olive Salsa

This is a simple recipe that feels special without being complicated.

The lamb is seared in a hot pan with Hillfarm Original Cold Pressed Rapeseed Oil, then finished in the oven until tender. While it rests, you make a fresh tomato, basil and olive salsa with lemon, balsamic vinegar and Hillfarm White Garlic Oil.

It’s colourful, full of flavour, and perfect for a relaxed weekend lunch or supper.

Ingredients

Serves: 4

• 2 rumps of lamb
• 1 tbsp Hillfarm Original Cold Pressed Rapeseed Oil
• 200g diced tomatoes
• 200g cherry tomatoes, halved
• A small handful of fresh basil, roughly chopped
• 1 lemon, zested and juiced
• 1 tbsp balsamic vinegar
• 1 tbsp Hillfarm White Garlic Oil
• 75g olives, roughly chopped
• Salt and black pepper, to taste

Method

1. Preheat the oven to 200°C / 180°C fan.
2. Season the lamb with salt and black pepper.
3. Heat the Hillfarm Original Cold Pressed Rapeseed Oil in a frying pan over a medium-high heat.
4. Sear the lamb on all sides until nicely browned.
5. Transfer the lamb to the oven and roast for 12–15 minutes, depending on the size of the rumps and how pink you like the meat.
6. While the lamb cooks, mix the diced tomatoes, cherry tomatoes, basil, lemon zest, lemon juice, balsamic vinegar, Hillfarm White Garlic Oil and olives in a bowl.
7. Rest the lamb for 5–10 minutes, then slice.
8. Spoon the tomato, basil and olive salsa over the lamb and serve.

What to serve it with

Serve with roasted new potatoes, a green salad, grilled vegetables or warm flatbreads.

Tip

Let the lamb rest before slicing. It helps keep the meat juicy.