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Abruzzi Lamb Rump With Balsamic Tomatoes

Abruzzi Lamb Rump With Balsamic Tomatoes

Rating
5rating out of 5

(79 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

Abruzzo is famous for lamb dishes as the rolling hills are perfect for grazing sheep. Lamb is an important part of the local diet, paired with simple flavours like rosemary and garlic. You'll do the same, making a creamy pesto and agrodolce (sweet and sour) roasted tomatoes. (Gluten-free, suitable for coeliacs.)

Prep Time

35 min

Cuisine

Italian

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Ingredients
For 2 people (double for 4)
garlic-clove
1 garlic clove
fresh-rosemary
5g rosemary
fresh-parsley
10g parsley
Cherry-tomatoes
250g cherry tomatoes
Pistachio-nuts
1 bag of pistachio nuts †
Waxy-Potatoes
300g waxy potatoes
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
lamb rump
325g British lamb rump
35g grated Italian hard cheese
35g grated Italian hard cheese †
You Will Need
Baking paper, food processor, olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 5g rosemary
  • 10g parsley
  • 250g cherry tomatoes
  • 1 bag of pistachio nuts (25g)<span class="strong">†</span>
  • 300g waxy potatoes
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 325g British lamb rump
  • 35g grated Italian hard cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 506 kJ
121 kcal
2459 kJ
587 kcal
Fat
of which saturates
6.6 g
2.7 g
31.8 g
13.3 g
Carbohydrate
of which sugars
6.9 g
1.4 g
33.3 g
6.9 g
Fibre 1.2 g 5.9 g
Protein 9 g 43.5 g
Salt 0.1 g 0.46 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
5g rosemary
10g parsley
flat parley (100%)
250g cherry tomatoes
cherry tomatoes
1 bag of pistachio nuts (25g)
pistachio nut (100%)
300g waxy potatoes
potato
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
325g British lamb rump
lamb (100%)
35g grated Italian hard cheese
pasteurised cows milk, starter culture, salt, microbial rennet
Allergens
  • Allergens highlighted by † (nut, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Abruzzi Lamb Rump With Balsamic Tomatoes

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 and boil a kettle

Cut the waxy potatoes into discs then add them to a pot of boiling water over a high heat and cook for 8 min or until fork tender and once done, drain and set aside to steam dry

Meanwhile, add the pistachios to a baking tray and put in the oven for 3 min or until lightly toasted

2 Abruzzi Lamb Rump With Balsamic Tomatoes

Pat the lamb rump dry with kitchen paper and season all over with a generous pinch of salt

Once the pistachios are done, transfer them to a bowl

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the seasoned lamb and cook for 4-5 min or until golden all over

3 Abruzzi Lamb Rump With Balsamic Tomatoes

While the lamb is cooking, chop the cherry tomatoes in half

Add the chopped tomatoes to the tray lined with baking paper, with the balsamic vinegar and a generous pinch of salt

Drizzle the tomatoes with olive oil, give everything a good mix up and push them to one side of the tray

4 Abruzzi Lamb Rump With Balsamic Tomatoes

Transfer the lamb to the other side of the tomato tray (reserve the pan) and put the tray in the oven for 20-25 min or until the lamb is pink and blushing and the tomatoes have caramelised – this is your lamb and balsamic tomatoes

Once the lamb is done, transfer it to a plate, cover and leave to rest for 5 min

Switch the oven off and return the balsamic tomatoes to keep warm until serving

5 Abruzzi Lamb Rump With Balsamic Tomatoes

Return the lamb pan to a medium heat

Tip: Add a drizzle of vegetable oil if it's looking a little dry

Once hot, add the rosemary sprigs, potatoes and a generous pinch of salt and cook for 15-17 min, stirring frequently, or until golden and crispy – these are your sautéed potatoes

6 Abruzzi Lamb Rump With Balsamic Tomatoes

While the potatoes are cooking, peel and chop the garlic roughly

Chop the parsley roughly, including the stalks

7 Abruzzi Lamb Rump With Balsamic Tomatoes

Add the chopped garlic, parsley, grated Italian hard cheese, most of the pistachios (save some for garnish) to a food processor

Add 3 tbsp [6 tbsp] olive oil and 3 tbsp [6 tbsp] water and a generous pinch of salt and blitz until smooth – this is your pistachio nut pesto

Chop the remaining pistachios roughly

8

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Slice the rested lamb and serve over the pistachio nut pesto with the balsamic tomatoes and sautéed potatoes to the side

Garnish with the remaining pistachio nuts

Buon appetito!

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