Rump of lamb with provençal vegetables

Rump of lamb with provençal vegetables

Tara Fisher

Lamb rump should be much more popular than it is. It’s the ideal cut of meat for one or two people, almost a mini-joint on its own. It can be simply roasted (it takes about 15 minutes), but I prefer it pot-roasted like this, as you get much more flavour. The cut comes from the top of the leg.


Quantity Ingredient
1 red onion
2 large courgettes
1 aubergine
2 red peppers
2 x 300g lamb rumps, off the bone
50ml olive oil
3 garlic cloves
2 large fresh thyme sprigs
125ml white wine
16 kalamata olives
300ml tomato juice
1 teaspoon sugar
1 unwaxed lemon
4 fresh basil leaves
sea salt
freshly ground black pepper


  1. Preheat the oven to 170°C. Cut the onion into 2.5cm dice, the courgettes into 4 large chunks and the aubergine in half lengthways, then each half into 4. Cut the peppers in half, deseed them, then cut the pieces into quarters. Peel the garlic cloves but leave them whole.
  2. Season the lamb with salt and pepper. Place a deep, sturdy roasting pan over a medium heat until hot and add a drizzle of oil. Add the lamb and fry until golden brown on each side, then remove from the pan and set aside. Add the onions, courgettes, aubergines and peppers to the pan and fry for 2–3 minutes. Add the whole garlic cloves, the thyme and the rest of the oil and stir well. Return the lamb to the pan on top of the vegetables and cook in the oven for 1 hour. If it starts to dry out at all, add a splash of water. Once cooked, remove and allow to rest.
  3. Place the pan back over a high heat, add the white wine and bring to the boil, then add the olives and tomato juice. Return to the boil, add the sugar and season with salt and pepper. Grate the lemon zest and tear the basil leaves straight into the pan, then stir well. Remove from the heat, divide the vegetables between the plates, then slice each lamb rump and place the slices on top.
James Martin
Saturday Kitchen
slow cooking
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