This delicious dish epitomises modern European cuisine and showcases the beautiful flavour of our British lamb rump. You'll make homemade tapenade, a punchy Provençal purée that's made from black olives, garlic and capers. Serve with feta and sultana-flecked bulgur for a mouthwatering taste of the Mediterranean.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.4 g||10.2 g|
|Protein||10.9 g||46.4 g|
|Salt||0.49 g||2.06 g|
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.
Make the tapenade
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6.
Peel and roughly chop the garlic.
Add the black olives, capers, chopped garlic (don't like raw garlic? Go easy!), 2 tbsp [4 tbsp] olive oil and a pinch of salt to a food processor and blitz until smooth – this is your tapenade.
Seal the lamb
Pat the lamb rump dry with kitchen paper and season all over with a generous pinch of salt and pepper.
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat.
Once hot, add the lamb and cook for 4-5 minutes or until golden all over.
Cook the bulgur wheat
While the lamb is cooking, add the bulgur wheat and sultanas to a pot with 250ml [500ml] cold water and bring to the boil over a high heat.
Once boiling, reduce the heat to low and cook, covered, for 15-18 minutes or until all the water is absorbed and the bulgur is tender with a slight bite.
Once cooked, remove from the heat and keep covered until serving.
Roast the lamb
Transfer the sealed lamb to a baking tray and put it in the oven for 20-25 minutes or until the lamb is pink and blushing.
Once the lamb is cooked, transfer it to a plate and set aside to rest in a warm place for 5 minutes.
Prep the ingredients
Meanwhile, chop the parsley finely, including the stalks.
Crumble the feta.
Cut the lemon[s] in half.
Make the courgette salad
Peel the courgette[s], then continue to peel lengths until you end up with a pile of courgette 'ribbons'.
Add the juice of 1/2  lemon to a bowl with 1 tbsp [2 tbsp] olive oil and a pinch of salt.
Add the courgette ribbons and stir it all together – this is your courgette salad.
Finish the bulgur and slice the lamb
Once the bulgur is cooked, stir through the crumbled feta and chopped parsley and give everything a good mix up – this is your feta bulgur.
Slice the rested lamb finely.
Serve the sliced lamb with the feta bulgur and courgette salad to the side.
Spoon the tapenade over everything.