Pocketed lamb rump

Stephen Goodenough

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

Ingredients

4	Lamb rumps (Main)
½ cup	Kalamata olives
1	Orange
1 Tbsp	Fresh sage
2 Tbsp	Flat leaf (Italian) parsley
2 cloves	Garlic cloves
6	Anchovy fillets
1 cup	Breadcrumbs
2 Tbsp	Olive oil
½ tsp	Ground black pepper
1 tsp	Brown sugar
½ cup	Red wine

Directions

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