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Coffee Crusted Lamb Rumps with Olive Oil Vegetables and Romesco Sauce

From Paul Bloxham, Sky Taste.
Serves 4

4 tbsp freshly ground coffee
2 tbsp chopped thyme
2 tbsp chopped rosemary leaves
2 tbsp chopped parsley
1 tbsp salt
1 tbsp freshly ground pepper
4 rumps of lamb
Vegetable oil, for cooking
For the vegetables:
200ml extra virgin olive oil
20 garlic clove, chopped
2 yellow peppers, diced
2 courgettes, diced
2 bulbs fennel, sliced
1 tin butter beans
1 bunch of basil, roughly torn

1. Preheat the oven to 200C. Mix together the ground coffee, thyme, rosemary, parsley, salt and pepper. Coat the lamb rumps evenly on both sides with the coffee mixture. Heat the vegetable oil in a large, heavy-based frying pan until smoking hot. Add the lamb steaks, in batches if necessary, and sear on both sides. Transfer the seared lamb to a roasting tray and bake for 8 minutes.

2. Meanwhile prepare the vegetables. Heat the olive oil in a pan and add the garlic, yellow pepper, courgettes, fennel and beans, then cook over medium heat for 10 minutes. Mix in the basil leaves and reserve.

3. Meanwhile, remove the lamb steaks, cover and rest in a warm place for 5 minutes, before slicing. Spoon the vegetables onto four serving dishes, top each portion with the sliced lamb and serve at once with romesco sauce.

For the Romesco sauce
1 red pepper, roasted and peeled
1 tbsp almonds
100ml olive oil
100g cherry tomatoes, roasted
2 cloves garlic
1 tbsp sherry vinegar
Salt and black pepper

1. In a blender add in the roasted peppers, tomatoes, almonds, garlic, oil and vinegar. Blend well and season with salt and pepper. Set aside.