Abruzzi Lamb Rump With Balsamic Tomatoes

Preheat the oven to 200°C/ 180°C (fan)/ Gas 6 and boil a kettle

Cut the waxy potatoes into discs, then add them to a pot of boiling water over a high heat and cook for 8 min or until fork-tender

Once done, drain and set aside to steam dry

Meanwhile, add the pistachios to a baking tray and put in the oven for 3 min or until lightly toasted

Pat the lamb rump dry with kitchen paper and season all over with a generous pinch of salt

Once the pistachios are done, transfer them to a bowl

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the seasoned lamb and cook for 4-5 min or until golden all over

While the lamb is cooking, chop the cherry tomatoes in half

Add the halved cherry tomatoes to the tray lined with baking paper, with the balsamic vinegar and a generous pinch of salt

Drizzle the tomatoes with olive oil, give everything a good mix up and push them to one side of the tray – these are your balsamic tomatoes

Transfer the lamb to the other side of the tomato tray (reserve the pan for later!) and put the tray in the oven for 20-25 min or until the lamb is pink and blushing and the tomatoes have caramelised

Once the lamb is done, transfer it to a plate, cover and leave to rest for 5 min

Tip: Switch the oven off and return the balsamic tomatoes to the oven to keep warm until serving

Return the reserved pan to a medium heat

Tip: Add a drizzle of vegetable oil if it's looking a little dry

Once hot, add the rosemary sprigs, drained potatoes and a generous pinch of salt and cook, stirring frequently, for 15-17 min or until golden and crispy – these are your sautéed potatoes

While the potatoes are cooking, peel and chop the garlic roughly

Chop the parsley roughly, including the stalks

Add the chopped garlic, parsley, grated Italian hard cheese, most of the pistachios (save some for garnish!) to a food processor

Add 3 tbsp [6 tbsp] olive oil and 3 tbsp [6 tbsp] water and a generous pinch of salt and blitz until smooth – this is your pistachio nut pesto

Chop the reserved pistachios roughly