Seared Lamb Rump Tomato and Vodka Comfit
There’s something deeply satisfying about lamb cooked well. A good rump, seasoned simply with salt and pepper, seared hard to build that caramelised crust, then finished in the oven until blushing pink. Rested properly. Sliced thick. Juices held exactly where they should be. But the hero here isn’t just the lamb. It’s the tomato and […]