Roasted lamb rumps with crushed Niçoise potatoes
Gordon Ramsay helps you to prepare this chic summer dish, great served with seasonal vegetables
Slow-cooked tomatoes
Serves 4
Easy
Prep: -
Cook: -
This summery side dish, from Gordon Ramsay, is perfect served with lamb and can be made up to 2 days in advance
Skip to ingredients
- 6medium-sized vine tomatoes
- 2 garlic cloves
- thymeor rosemary leaves
- sherry vinegar
- balsamic vinegar
- olive oil
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Can be made up to 2 days ahead. Heat oven to 120C/fan 100C/gas ½. Halve the tomatoes widthways and place, cut-side up, in a roasting pan. Peel the garlic cloves and slice very thinly into slivers. Put a sliver on each tomato, season and scatter over thyme or rosemary leaves. Sprinkle each with sherry vinegar, then with balsamic vinegar and finally with olive oil. Bake for 2-3 hrs until soft and slightly shrivelled. Remove and cool.
