Roasted Lamb Rumps with fresh herbs and mustard butter
- Preparation Time: 20 mins
- Serves: 4
- Cooking Time: 15 mins
- Ready Time: 35 mins
- Cooking Method: Barbecue
- Difficulty: easy
4 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
75gm softened 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
Salad greens
Kūmara
TO SERVE
Salad greens
Kūmara
Bring Lamb Rumps to room temperature (bloom).
Preheat the oven (or covered barbecue)to 210°C.
FOR THE HERB BUTTER
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 COOK THE 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.
Recipe from recipes.co.nz Link here.
Shop Ingredients
Founders Garlic Infused Extra Virgin Olive Oil 250ml
Garlic Infused Cold Pressed Extra Virgin Olive Oil 250ml. Product of New Zealand
