Served with a fresh herb and homemade mustard butter, this delicious roast lamb rump recipe is guaranteed to please. Lamb rumps are juicy, hugely flavoursome and have great texture with no pesky bones. Just make sure you only cut them after they are cooked and rested for maximum juiciness.
- 4 Serves
- 10 mins prep time
- 15 mins cook time
INGREDIENTS
Lamb
600g lamb rumps
1 Tbsp oil
⅓ tsp salt
⅓ tsp ground black pepper
1 Tbsp finely chopped fresh rosemary
6 sage leaves finely chopped
1 Tbsp finely chopped fresh thyme
1 garlic clove crushed
Herb butter
1 Tbsp fresh mint
1 Tbsp finely chopped parsley
1 Tbsp finely chopped chives
2 tsp Dijon mustard
grated zest of 1 lemon
To Serve
kūmara
METHOD
To mix herb butter, preheat the oven to 210 degrees Celsius. Mix the butter, mint, parsley, chives, mustard and lemon zest together in a bowl.
Spoon onto a piece of cling film and roll up the ends to form a sausage shape.
Refrigerate until needed.
To make lamb heat 1 tablespoon of oil in a frying pan over a high heat. Season the lamb rumps and sear them in the hot pan until browned all over.
Remove from the pan and leave to cool slightly. Combine the herbs and the garlic in a bowl.
Drizzle the lamb rumps with a little more oil then coat with the herb mixture, pressing it on well.
Place in a roasting tray and roast for 15 minutes. Remove from the oven and rest for 10 minutes.
To serve, slice each rump in half and top with a slice of the herb butter. Serve with a green salad and oven baked kumara chips.
Reproduced with permission from Recipes.co.nz