3 x 300 gram lamb rumps
6 medium vine tomatoes
8 large silverbeet leaves, stalk removed
½ cup fresh white breadcrumbs
½ cup freshly grated Parmesan cheese
30 grams butter, very soft but not melted
1 teaspoon Dijon mustard
1 clove garlic, crushed
2 teaspoons finely chopped thyme or rosemary
sea salt and freshly ground pepper
Lamb: Season the lamb and heat an ovenproof sauté pan with a little olive oil. Quickly sear the lamb rumps on all sides until golden. Set aside to cool.
Preheat the oven to 200˚C.
Crust: Place all the ingredients in a bowl and using a fork, combine to make a paste. Spread evenly over the tops of the cooled lamb and place on a roasting tray. Roast for 20 minutes for medium rare lamb. Carefully transfer the lamb to a plate, taking care not to disturb the crust, cover loosely and rest for 10 minutes. Put the tomatoes in a baking dish, drizzle with olive oil and season. Roast for 5-8 minutes until their skins start to split.
Cook the silverbeet in a saucepan of boiling salted water. Drain well and toss with a knob of butter and season.
To serve: Using a very sharp knife, slice the lamb 1 cm thick. Serve with the boulangère potatoes, silverbeet and roasted tomatoes.