Warm salad of roast lamb, mozzarella, anchovies and olives

Ask your butcher for boned lamb rumps (the chump end that would otherwise be chump chops). They vary in size, but are generally about 200-350g each.

By Jill Dupleix

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Serves 4

Ingredients for warm salad of roast lamb, mozzarella, anchovies and olives

2 or 3 boned lamb rumps (chumps), skin on
1 tsp dried oregano
2 tbsp olive oil
1 red onion, finely sliced
2 mozzarella balls, torn into pieces
6 anchovy fillets, cut in half lengthways
20 kalamata olives
2 tbsp fresh oregano sprigs
50g baby spinach

Preparation method for warm salad of roast lamb, mozzarella, anchovies and olives

Heat the oven to 220C.

Trim any excess fat off the lamb but leave the skin, which will crisp nicely in the oven. Place skin-side down on a board, slash one or two cuts in the meat, then season with sea salt and pepper and dried oregano. Roll up and tie with string.

Brush with 1 tbsp olive oil and sear in a hot pan for 4 minutes until brown.

Transfer to a baking tray and roast for 12-15 minutes for medium rare. Remove, cover loosely with foil and rest for 10 minutes.

Remove the string and slice the lamb. Arrange on warm plates and scatter with red onion, mozzarella, anchovy fi llets and olives. Place the plates in the oven for 1-2 minutes until the mozzarella starts to melt. Remove and drizzle with the pan juices and remaining olive oil.

Serve scattered with fresh oregano and baby spinach.