Occitan Roasted Lamb Chump (rump)

Boneless lamb rump with heaps of Provençale fragrance. Hard to resist when served with green beans, olives and tomatoes. 

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 

Steps to make it

1. Score the fat with a sharp knife 
2. Preheat oven to 180°C. Heat 1 tbs oil in a large frypan over medium-high heat. Season lamb with salt and cook, skin-side (fat-side) down, for 5-7 minutes until caramelized. This will give a nice coloration to the roast, impart flavor and last but not least help render the fat, making it crispy after the roasting process.
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. 
   
   
4. Meanwhile, blanch beans in a saucepan of boiling salted water for 30 seconds, then drain and refresh in cold water. Chop beans, then transfer to a bowl with olives. Drizzle with the lemon juice and extra oil, then season and toss to combine.
   
   
5. Carve the lamb and serve with beans and olives, and roasted tomatoes.
6. ENJOY!

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