Instructions: Lamb Rump:
Combine the paprika, celery salt, garlic pepper, cracked pepper and olive oil in a shallow bowl.

Place the meat in the marinade and ensure it is well coated. Refrigerate the meat in the marinade for about two hours.

Place the lamb and marinade in a hot frying pan and quickly seal the meat.

Place the meat in a roasting pan and roast in the oven at 180 C for 15-18 minutes.

Leave to rest while you make the salad.

French Bean Salad:
Slice the onion and caramelise in the melted butter in a frying pan.

Meanwhile bring the beans to the boil.

Drain and refresh in iced water.

Add the beans to the onions together with a pinch of tarragon and salt and pepper.

To Serve:
Place bean salad on a plate, lay the lamb rump on top and serve with Sweet Tomato and Bell Pepper Chutney.

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