Title: Roast Lamb Rump And French Bean Salad
Categories: Jude1
Yield: 1 servings

---------------------------------LAMB RUMP---------------------------------
4 Lamb rumps
1 ts Celery salt
1 ts Garlic pepper
1 ts Paprika
1 ts Cracked pepper
2 tb Extra virgin olive oil

-----------------------------FRENCH BEAN SALAD-----------------------------
2 Sliced onions
40 g Butter
150 g French green beans
1 pn Dried tarragon
Salt & Pepper to season

Lamb Rump:

Combine the paprika, celery salt, garlic pepper, cracked pepper and olive
oil in a shallow bowl.

Place the meat in the marinade and ensure it is well coated. Refrigerate
the meat in the marinade for about two hours.

Place the lamb and marinade in a hot frying pan and quickly seal the meat.

Place the meat in a roasting pan and roast in the oven at 180 C for 15-18
minutes.

Leave to rest while you make the salad.

French Bean Salad:

Slice the onion and caramelise in the melted butter in a frying pan.

Meanwhile bring the beans to the boil.

Drain and refresh in iced water.

Add the beans to the onions together with a pinch of tarragon and salt and
pepper.

To Serve:

Place bean salad on a plate, lay the lamb rump on top and serve with Sweet
Tomato and Bell Pepper Chutney.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.