Cook your Lamb Rump to your liking, on the bbq, you could roast it or even in a pan.
Place your capsicums directly on the fire, this will burn and blacken the skin. Once the inside has softened, remove it from the fire, set aside and cover it (this will help to get rid of the burned skin).
Slice your potatoes and onion (season with some oil and S&P) and place them on the grill as well. Cook both sides until they’re nicely roasted with some grill marks.
Peel the skin away from the capsicums, remove the seeds and add to a food processor with a splash of olive oil, some sherry vinegar, your almonds, some of the tomato and a good handful of parsley – blitz together to make your romesco sauce.
For a quick side salad toss together some rocket, sliced tomato, sliced onion and the rest of the parsley and dress with a touch more oil & Vinegar.
Ready to plate – start with a base of the romesco sauce, sliced lamb with roasted potatoes & onions and place the salad on the side.
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