MediterraneanMains
roasted lamb rump with white beans & bergamot pressed olive oil
“Lamb and lemon is a classic match, so acidity is important" says Pete Savage of Gerald's Bar in Melbourne. "Mount Zero's Bergamot Pressed Extra Virgin Olive Oil has a lovely citrusy character without the smack-in-the-face acidity; its subtle. Pouring it over the hot lamb really brings out its perfume, too.”
4
pete savage, gerald’s bar
Directions
White Beans
- Rinse beans and add to a saucepan with 1 bay leaf and enough chicken stock to cover by 5cm. Bring to a boil over medium heat, then turn off and leave covered for 1 hour.
- In another saucepan, sweat onion in some olive oil until soft then add garlic, bay and rosemary. Continue cooking for 1-2 minutes until the garlic is cooked, then add lemon zest, beans and soaking liquid.
- Season with salt pepper and cook uncovered on low for 60-90 minutes or until tender, topping up with chicken stock as needed.
- Once cooked, check seasoning and then put aside.
Roasted Lamb Rump
- Preheat the oven to 200 degrees Celsius.
- Rub lamb with Arbequina olive oil, salt and pepper and leave at room temperature for 30 minutes.
- Sear lamb on all sides in a hot fry pan and roast for 20-25 minutes, aiming for an internal temperature of 58-60 degrees Celsius. Allow to rest for 10 mins before carving.
To Serve
- Warm beans gently in a pan until hot, then add to a share plate
- Slice lamb into 4 pieces and place on top of the plated beans. Add a generous drizzle of Bergamot Pressed EVOO.
- Dress and season herbs and onion with vinaigrette, then place on top of the carved meat.
