Rump of lamb with roasted beetroot and Swiss chard

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Small, sweet beetroots have the earthy taste of the land they come from and work beautifully with the meat. The lamb is salted 24 hours before cooking to give it extraordinary tenderness and flavour.

4 rumps of lamb
4 tbsp salt
12 small beetroots
juice of half a lemon
sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 bunch of Swiss chard
a drizzle of olive oil to dress the chard

Trim the lamb of most of its fat on the top side, season with a tablespoon of salt each, cover and place in the fridge. Leave for 24 hours. Just before cooking, remove from fridge, brush off excess salt and set aside to return the meat to room temperature.

Preheat the oven to 200°C. Scrub the beetroots but do not peel or top and tail as the skin is delicious. Place the beetroots in a roasting tray, squeeze the lemon juice over and drizzle with olive oil. Season with salt and pepper and roast on the middle shelf for 45 minutes or until tender. Remove from the oven and spoon the balsamic vinegar over while the beetroots are still warm.

Trim the chard and remove the fibrous green leaves from the central stalk. Slice the white stalk into one-inch pieces and place in a large pot of well-salted boiling water. Cook for two minutes then add the leaves and cook for a further one and a half minutes. Drain and dress with more olive oil and season with salt and pepper.

Season the lamb with pepper but not salt and cook on a hot grill without turning for four minutes. Turn and cook on the other side for a further three to four minutes for lamb that is pink but not rare, a little longer if you prefer your meat medium. Remove and rest in a warm place for 10 minutes before cutting each rump into three slices.

Warm the beetroots and chard through in the oven and put on to a plate with the lamb. Drizzle with a little extra olive oil and serve.

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4 Responses to “Rump of lamb with roasted beetroot and Swiss chard”

  1. I don’t believe that’s a full portion in the photograph? I hope not. Heh heh.

  2. Oh, mais oui, princesse! C’est très nouvelle cuisine!

  3. I’ll order my second helping ahead of time then.

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