Lamb rump with salsa verde and roasted shallots

Ingredients

• 6 x 300g lamb rumps
• 3 cloves garlic
• 1/2 teaspoon cracked black pepper
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary leaves
• 16 shallots (400g)
• 1 teaspoon fresh thyme leaves
• 1 clove garlic
• 1 cup fresh flat-leaf parsley leaves, lightly packed
• 1/2 cup fresh mint leaves, lightly packed
• 1/4 cup fresh marjoram leaves, lightly packed
• 1/2 cup (125ml) olive oil
• 2 tablespoons baby capers, rinsed, drained
• 6 anchovy fillets, drained
• 1 tablespoon dijon mustard