A delicious dish to delight any dinner guest.

Ingredients

Serves 3-4

  • 2 large lamb rump or 4 small
  • 1 tbsp ground cinnamon
  • 1 tsp hot paprika
  • 2 garlic cloves, sliced
  • 2 tbsp rosemary sprigs
  • 4 tbsp extra virgin olive oil
  • Grated zest of 1 lemon
  • Olive oil for frying
  • 1 tbsp sea salt

For the asparagus:

  • 10-12 asparagus spears, blanched
  • 12 slices of serrano ham
  • 1-2 tsp olive oil, for frying
  • 1 tsp sea salt
  • 2-3 roasted red pepper. Sliced
  • 1 tbsp flat leaf parsley, torn

Method

  1. In a large dish place the ground cinnamon, hot paprika, sliced garlic, rosemary sprigs, extra virgin olive oil and grated lemon zest. Mix well together.
  2. Place the lamb into the marinade and coat well. Cover in cling film and place in the fridge for 2-3 hours to allow the lamb to marinade. 
  3. Remove the lamb 30 minutes before cooking to bring to room temperature. 
  4. Preheat the oven to 180⁰C, (fan 160⁰C), 350F, Gas Mark 4. 
  5. Heat a large non-stick frying pan until smoking hot. Sprinkle some olive oil onto the base of the pan. Remove the lamb from the marinade and season the flesh with sea salt.
  6. Gently place the lamb, flesh side down on the smoking hot pan and season the other side. Sprinkle over remaining marinade.
  7. Seal the lamb for 2-3 minutes on each side. Spoon over the oil. Once a nice colour is achieved place the lamb in an oven proof dish and place in the preheated oven for 12 minutes for pink, for well done allow 18-20 minutes in the oven. 
  8. For the asparagus, using the blanched asparagus gently roll the ends in a slice of serrano ham. Repeat as required.
  9. Heat a frying pan with some olive oil. Gently place the rolled asparagus in the heated pan and add in the chopped roasted peppers. Season well.
  10. Reduce the heat once the serrano ham has become crispy. Add in the flat leaf parsley.  
  11. Slice the lamb rump and served with the serrano wrapped asparagus.