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Lamb Rump with Burrata and Marinated Romano Peppers

This easy lamb rump recipe is fantastically quick to cook and has plenty of Mediterranean flavour, making it ideal for al fresco summer suppers. The simple pan-roasted lamb comes into its own when served alongside vibrant, roasted red peppers in a fragrant marinade and a mound creamy burrata.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 30 minutes, plus 45 minutes marinating
    •    Yield: Serves 4


    •    4 lamb rumps, each weighing approx. 130g

Marinated Romano Peppers:

    •    25g of fresh thyme
    •    25ml of sherry vinegar
    •    500g of romano pepper
    •    25ml of balsamic vinegar
    •    150ml of extra virgin olive oil
25g of fresh rosemary, whole sprigs
    •    50g of garlic cloves, whole cloves lightly crushed in the skins

To serve:

    •    240g of burrata, (4 balls approx. 60g each)
1 bunch of Greek basil, leaves shredded
    •    extra virgin olive oil


  1. Preheat a grill or barbecue to a high heat and grill the Romano peppers, turning regularly, until the skins are blistered and blackened all over.
  2. Alternatively, this can be done in batches by holding the peppers with tongs over an open gas flame. Transfer the hot peppers to a large bowl and add the other marinade ingredients. Cover the bowl with cling film and leave to marinate for 45 minutes.
  3. After this time, remove the peppers from the marinade. Peel off the blackened skins and tear the peppers into large strips, discarding any seeds. Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the strained marinade liquid and set aside until required.
  4. When ready to cook the lamb, preheat the oven to 180°C/gas mark 4. Place the rumps fat-side down in a cold, ovenproof frying pan and place over a medium heat. Allow the fat to gently render down until golden – this should take about 8 minutes.

This great family recipe is thanks to Great-British-Chefs Recipes at


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