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Occitan Roasted Lamb Chump (rump)

Occitan Roasted  Lamb Chump (rump)

I will be hard for your guests to resist this boneless lamb rump with heaps of Provençale fragrance. 

List of Ingredients you will need.

  • 125ml extra virgin olive oil
  • 1/2 lemon
  • 15g rosemary leaves chopped
  • 15g of thyme
  • 500g vine-ripened cherry tomatoes
  • 500g green beans, trimmed
  • 50g of black olive (pitted and chopped) 
  • salt and pepper
  • 450g x2 lamb Chump 
Ingredients fo provencale lamb rump roast

Steps to make it

  1. Score the fat with a sharp knife Score lamb chump
  2. Preheat your oven to 180°C. Heat 5cc oil in  frypan over high heat. Frying the lamb skin-side after seasoning it ( salt, pepper and add a sprig of thyme) for about 6min is important to seal the meat, give the roast that lovely golden, impart flavor and most importantly it will render the fat and make it crispy. Lamp rump pan seared to render fat
  3. Rub herbs over lamb, placing remainder on a baking tray. Top with lamb, skin-side up, and place tomato around lamb. Drizzle with remaining 100ml oil and season. Roast for 20-25 minutes for medium or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes. 
    boiled lemon for guinea fowl stuffingboiled lemon for guinea fowl stuffing
  4. Blanch the beans in  boiling salted water for 30 seconds, drain and deep in icy water to keep that vibrant green color. Chop the beans ,  transfer to a recipient with chopped olives. Drizzle with the lemon juice and  oil, season and mix.
    fragrant vegetable, spice and chicken stockstuff guinea fowl with herb
  5. Cut lamb to desired size, serve with beans, olives and roasted tomatoes.fragrant vegetable, spice and chicken stockstuff guinea fowl with herb
  6. ENJOY!

Occitan (provencale) lamb Chump (rump) roast

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  • Volan Rabary
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