Pocketed lamb rump
( SERVES 4 )

Photo by Stephen Goodenough

Simply You Living 1/6/2011

see more recipes by
Tina Duncan

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Ratings: 5.0 / 5 FROM 1

These Italian-inspired stuffed lamb rumps are even more delicious when served with Roast Fennel with Orange Butter.

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Lay lamb rumps on your chopping board and, with end of a sharp knife, make a horizontal pocket into each rump.
Combine the remaining ingredients, except oil, brown sugar and red wine, in a bowl and divide into four.
Push the stuffing into each pocket with your hand and secure the opening with a toothpick.
Heat oil in an ovenproof pan and sear the rumps on both sides.
Place in 200 degC preheated oven and cook for 10 minutes.
Remove from oven, place on a warm plate and leave to rest for at least 10 minutes.
Deglaze pan with brown sugar and red wine.

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