Greek Roast Lamb

Delicious and full of flavour, lamb rump is an underrated cut of meat that suits a quick roast perfectly – if you don’t find it at the supermarket, check your local butcher’s.

Hands-on time 15min. Cooking time 1hr. Serves 4

◆ 500g (1lb 2oz) new potatoes, larger ones halved

◆ 2 aubergines, cut into 2cm/¾in

rounds, any large ones halved

◆ 1 red onion, cut into 8 wedges

◆ Zest and juice 1 lemon

◆ 6 garlic cloves, kept whole and squashed

◆½ x 15g pack fresh oregano, leaves only, chopped

◆ 3tbsp olive oil

◆ 2 x 300-350g (11-12oz) lamb rumps

◆ 2tsp Dijon mustard

◆ 250g (9oz) cherry tomatoes on the vine for the pistachio crumb

◆ 15g pack fresh oregano, leaves only

◆ 1 garlic clove

◆ 50g (2oz) pistachios

◆ 25g (1oz) pecorino, grated

◆ 1tbsp olive oil

1 Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, toss potatoes, aubergine and red onion wedges with lemon zest and juice, garlic, oregano and olive oil. Season well and roast for 30min.

2 Meanwhile, make the crumb. In a small food processor, whiz crumb ingredients until finely chopped. Season.

3 Remove any excess fat from the top of the lamb rumps to leave a thin covering, then score fat in criss-cross pattern. Heat a frying pan until hot. Fry lamb, fat-side down, for 4-5min, then brown briefly on each side. Remove to a plate, then brush the fat with the mustard and press the crumb on top to cover thickly.

4 After 30min, remove veg from oven and stir to combine. Nestle lamb among veg and top with tomatoes. Roast for 25min for medium, or 5min longer for well done.

5 Cover loosely with foil and rest for at least 5min before serving. PER SERVING 586cals, 39g protein, 33g fat (9g saturates), 27g carbs (10g total sugars), 9g fibre GET AHEAD Complete recipe until the end of step 3 up to a day before, storing everything, covered, in the fridge. To serve, bring everything to room temperature before completing recipe.