Ingredients
4 x 200g/7¼oz or 3 x 300g/10½oz boned lamb rumps (chumps)
4-6 anchovy fillets
sea salt and freshly ground black pepper
200g/7¼oz cherry tomatoes
For the spring onion mash
600g/1lb 5¼oz potatoes, peeled
1 tbsp butter
6 spring onions, finely chopped
60ml/2¼fl oz milk
grated nutmeg
Method
1. Heat the oven to 220C/428F/Gas 7.
2. Arrange the anchovy fillets on the 'inside' of each rump, season well, roll up and tie into shape with string.
3. Brush with olive oil and sear in a hot pan until well-browned all over.
4. Toss the cherry tomatoes in olive oil and bake in a roasting tray for 10 minutes.
5. Transfer the lamb to the roasting tray with the tomatoes and roast for 15 minutes for 200g/10¼oz rumps, or 20 minutes for 300g/10¼oz rumps, for medium rare meat.
6. Remove the tomatoes when soft and squishy.
7. Cut the potatoes into chunks and cook in boiling salted water until tender, about 20 minutes.
8. Rest the lamb for 10 minutes under a loose sheet of foil.
9. Drain the potatoes, add the butter and mash.
10. Beat in the spring onions, milk, grated nutmeg, sea salt and pepper.
11. To serve, remove the string from the lamb and thickly slice. Serve with spring onion mash and roasted tomatoes, and drizzle with the roasting juices.
