Lamb Rump Roast

• 3 None plum tomatoes, halved
• 1 small red onion, cut into thin wedges
• None None Sea salt and freshly ground black pepper, to taste
• 14 oz lamb rump roast
• 2 tsp olive oil
• 1 clove garlic, finely sliced
• 10 None mint leaves, flnely sliced
• None None Steamed green vegetables, to serve

1. Preheat the oven to 400u0b0F. Line a small baking pan with parchment paper.
2. Place the tomatoes and onion in the prepared pan, cut-side up. Drizzle with oil. Season. Bake 20 mins.
3. Meanwhile, trim the fat from the lamb and, with the end of a sharp knife, make incisions into the top of the rump. Push slices of garlic into the incisions.
4. Heat an oiled nonstick skillet on high heat. Sear the lamb all over, until browned lightly.
5. Add seared lamb to the baking pan with tomatoes. Bake further 30 mins, or until lamb is cooked to desired doneness. Transfer lamb to a warm plate. Cover with foil. Rest 5 minutes.
6. To serve, divide the tomato mixture onto warm serving plates. Sprinkle with the mint. Carve the lamb into thick slices; place on top of the tomato mixture. Serve with steamed green vegetables.

tomatoes, red onion, salt, rump roast, olive oil, clove garlic, mint, green vegetables

Taken from recipes-plus.com/api/v2.0/recipes/35346 (may not work)