1 lamb rump roast of 1.5 kg
50 g of prosciutto
thyme
a spoonful of breadcrumb
a spoonful of grated cheese
salt and black pepper
two spoons of olive oil
1 lamb rump roast of 1.5 kg
50 g of prosciutto
thyme
a spoonful of breadcrumb
a spoonful of grated cheese
salt and black pepper
two spoons of olive oil
Wash the lamb rump carefully, pat it dry and pierce it in various parts with a sharp knife, then insert small pieces of prosciutto and thyme into the pierced parts
Brush with olive oil, season with salt and black pepper, and sprinkle with breadcrumb mixed with grated cheese
Place the lamb rump in the oven and let it cook at moderate heat for about 45-50 minutes
Serve with a mixed salad composed of lettuce, tomatoes, hard-boiled eggs, palm hearts, raw carrots cut into slices, and any other vegetable of your choice
Some people prefer lamb rump served with new potatoes, golden brown and green beans cooked in a little water with a piece of butter or margarine, along with some cubes of prosciutto
Serves 6-8 people.
