1 tbsp olive oil
2 (about 450g each) lamb rump roasts
2 tsp smoked paprika
½ cup black ligurian olives
½ cup green olives
2 tbsp rosemary sprigs
2 red onions, quartered
6 desiree potatoes, cut into 3cm pieces
2 red capsicums, seeded, cut into 3cm pieces
4 lemons, cut into wedges
5 fresh or dried bay leaves
2 cups chicken stock
½ cup dry white wine
Preheat oven to 200°C. Heat oil in a large roasting pan over high heat.
Add lamb and cook, turning, for 5 minutes or until brown all over. Transfer to a clean work surface.
Sprinkle lamb evenly with smoked paprika and season with salt and freshly ground black pepper.
Use a small sharp knife to make cuts about 2 centimetres deep over the surface of the lamb. Cut 2 tbsp of the olives into small slices. Place a slice of olive and rosemary in each cut in the lamb. Return lamb to roasting pan.
Arrange onion, potato, capsicum, lemon, bay leaves and remaining olives around lamb. Drizzle with chicken stock and dry white wine.
Roast for 20 minutes for medium-rare, or until cooked to your liking.
Transfer lamb to a warm serving plate and cover loosely with foil. Return roasting
pan to oven to cook for a further 15 minutes.
Meanwhile, allow lamb to rest for 15 minutes.
Thickly slice lamb and arrange on serving plates with onion, potato, capsicum, lemon and olives.