- 2 lamb rumps
- Smoky meat rub
- 2 potatoes, diced
- 2 eggs
- 100g beans
- ½ spanish onion, rings or sliced
- 1 large tomato, diced
- 50g pitted black olives
- Tsp baby capers or capers
- Fresh chopped parsley or dried herbs
- Salad dressing (preferably with red wine vinegar)
Boil the small diced potatoes with the egg to get hard boiled eggs, and potatoes soft enough to eat, about eight minutes. Add the beans for the last two minutes to the same pot. Strain and cool the potatoes, egg and beans in the fridge while you are waiting for the lamb to cook. While the lamb is resting before you slice it assemble the salad.
Scatter ingredients over plate staring with some diced potato, green beans, diced tomato, olives, capers, red onion and then add salad dressing. Top with sliced lamb rump and boiled egg halves.
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