Lamb Rump with Burrata Recipe
This easy lamb rump recipe with burrata and roasted peppers is fantastically quick to cook and has plenty of Mediterranean flavour. A recipe for summer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Oven
- Skillet
- Tongs
- Mixing bowl
- Plastic wrap
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Serving platter
- Gas hob
- Stove
- Kitchen towel
Ingredients
- 4 lamb rumps, each weighing approx. 130g
- 500g of romano pepper
- 25ml of sherry vinegar
- 25ml of balsamic vinegar
- 150ml of extra virgin olive oil
- 50g of garlic cloves, whole cloves lightly crushed in the skins
- 25g of fresh thyme
- 25g of fresh rosemary, whole sprigs
- 240g of burrata, (4 balls approx. 60g each)
- 1 bunch of Greek basil, leaves shredded
- extra virgin olive oil
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