Roasted lamb rump a la Provencale

Roasted lamb rump a la Provencale



This recipe is from Marco Pierre White, but we found it at Delicious. Classic and delicious.



  • 1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle
  • 4 x 225g lamb rumps, tied
  • 1/2 bunch rosemary, leaves chopped
  • 1/2 bunch thyme, leaves chopped
  • 500g vine-ripened cherry tomatoes
  • 500g green beans, trimmed
  • 1/2 cup (60g) black olives, pitted, chopped
  • Juice of 1/2 lemon

Serves: x


  1. Preheat oven to 180°C. Heat 1 tbs oil in a large frypan over medium-high heat. Season lamb with salt and cook, skin-side down, for 4-6 minutes until caramelised.
  2. Rub herbs over lamb, placing remainder on a baking tray. Top with lamb, skin-side up, and place tomato around lamb. Drizzle with remaining 100ml oil and season. Roast for 20-25 minutes for medium or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.
  3. Meanwhile, blanch beans in a saucepan of boiling salted water for 30 seconds, then drain and refresh in cold water. Chop beans, then transfer to a bowl with olives. Drizzle with the lemon juice and extra oil, then season and toss to combine.
  4. Carve the lamb and serve with beans and olives, and roasted tomatoes.