2 x 150g lamb rump – pave cut

Oil and butter to fry

2 sprigs rosemary

Slaw – half head red cabbage

1 bulb fennel

Half shallot,

Handful of peas

Handful chopped mint and parsley

Juice and zest 1 lemon

100ml extra virgin olive oil

2tsp sumac

2 x Turkish style flatbread

Tahini sauce – 150g tahini

50ml warm water

Juice 1 lemon

Tsp garlic powder


1. Oil the lamb, season well. Seal 3mins each side, then into 200c oven for 4mins. Rest 5mins.

2. Slaw – slice everything, mix.

3. Whisk the oil and juice and sumac, add to slaw.

4. Tahini dressing – whisk it all together.

5. Warm the bread.

6. To serve - get the warmed flatbread and spoon on some tahini sauce, then slaw.

7. Carve the rump into slices, sit on top.