A delicious roasted lamb rump recipe, served with whipped feta and rocket pesto. Perfect flavour pairings, beautifully plated yet incredibly simple to recreate. This dish is sure to wow your family and guests at your next dinner party, for Easter or a Sunday get together.
What's not to love! Let us walk you through this delicious lamb dish!
Perfectly cooked lamb with whipped feta and a kick of peppery rocket pesto is a delicious flavour combo. Add the roasted baby carrots, sweet chewy currants and some toasted almonds for a dish that wows your eyes and palate.
- Lamb rump, approximately 250g each piece for one per person.
Lamb is such a versatile meat and many cuts will work for this dish. We recommend lamb rump for this recipe because it's a cut with great flavour and the layer of fat on the cap, keeps it really moist. They are also a great cut for portion control, especially when cooking for large numbers.
As always our absolute top chef's tip is to always rest your meat! Allowing the cooked meat to relax after roasting helps with the flavour and tenderness of the meat.
Substitutions - this recipe would also work well with lamb racks or lamb back strap. You could even roast a lamb shoulder or leg and slice it. As always we recommend talking to your local butcher and finding out what's available in your area.
You will also need-
- Whipped feta- Soft feta cheese, cream cheese, zest of a lemon and olive oil.
- Rocket and almond pesto- Rocket (Arugula), almonds, garlic, olive oil, parmesan and salt. We love the peppery rocket pesto with this dish, but if you are short on time you could also use store bought pesto.
- Baby carrots, currants, toasted sliced almonds and salt and pepper.
Simple step by step instructions.
This dish really is simple to make! Even more so when you prep the whipped feta and rocket and almond pesto ahead of time.
To prepare the whipped feta - simpley blend the feta, cream cheese and olive oil in a mini food processer until smooth. Stir through the lemon zest then place in a sealed container and place in the frigde until ready to serve.
To prepare the pesto - Just add all the ingredients into the mini food process and blend. Place covered in the fridge until require.
It really is that simple, first two elements done!
How to cook a lamb rump.
- To prepare and cook the lamp rump. Firstly trim the piece to square off and remove any silver skin on the underside. You can always ask you butcher to help with this. On the skin side of the lamb rump, use a sharp knife to peel away the thin skin member. Leaving a nice layer of the fat in place.
- Preheat the oven to 200 °C (392 °F). Season the lamp rumps and heat a cast iron pan on a medium heat. Place the pieces into the pan fat side down to render the fat and reduce the heat to low. As the fat renders, keep removing it from the pan. To do this carefully hold the lamb in place and tip the fat into a heatproof container, returning the pan to the heat.
- Once the fat has rendered and the skin is golden brown, place the pan in the oven (leaving the rumps skin side down) for 4 minutes. Carefully remove the pan from the oven and turn the lamb rumps over. Cook for a further 2-3 minutes, or until medium, using a meat thermometer the internal temperature should reach 65 °C (149 °F).
- Remove from the oven, place the lamb onto a plate and cover with foil. Allow the meat to rest for 10 minutes. While the meat is resting, place the baby carrots into the cast iron pan you just cooked the lamb in. Place into the oven for 8-10 minutes, until beautifully roasted. Plate all the elements and serve!
Frequently asked questions.
The lamb rump is an individual muscle cut from the back legs. When roasted it is very tender with loads of flavour. The layer of fat or skin crisps up beautifully when cooked. This can be removed before or after cooking, if preferred.
To cook lamb rump, pan fry first to render the fat and crisp the skin. Then place in a preheated oven at 200 deg C (or 392 deg F) skin side down for 4 minutes then turn over and cook for a further 2-3 minutes or until medium. Using a meat thermometer the internal temperature should reach 65 °C (149 °F). Allow to rest for 10 minutes, for the perfect piece of meat!
Perfect served as it is or as a main course at a dinner party, this dish works well with fish or seafood. Also great for Easter or larger gatherings, served with a few additional side dishes and some homemade mint sauce.
We love this dish for a special family Sunday roast. The kids love trying the different elements and it always leads to great chat about ingredients and how many flavour combinations you can put together. I am sure you can imagine the conversations around a chef's dinner table!
So ready for a new signature dish to wow your family and friends? Let's get cooking!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.
Originally posted 21st Aug 2021.
Roasted Lamb Rump
- 4 Lamb rumps (approx. 250g each) Cap on (See note 1)
- Salt and pepper
- 20 ea Baby carrots washed and trimmed
- 4 tablespoon Currants
- 2 tablespoon Sliced almonds toasted until golden
- 180 g Feta Cheese (6.3 oz) Soft style
- 80 g Cream cheese (2.8 oz)
- 1 Lemon Zest only
- 2 tablespoon Virgin olive oil
Rocket and Almond Pesto
- 50 g Rocket (1.7 oz) (Arugula)
- 20 g Almonds (0.7 oz) Unsalted
- 1 clove Garlic peeled
- 100 ml Olive oil (3.5 fl oz)
- 20 g Parmesan (0.7 oz) grated
- Salt to taste
- Add the feta, cream cheese and olive oil to a mini food processor and blend until smooth, remove into a bowl and stir in the lemon zest. Cover and place in the fridge until needed.
Rocket and Almond Pesto
- Add all ingredients into a mini food processor and blend until smooth. Remove and store in a sealed container in the fridge until needed.
To Prepare and Cook Your Lamb
- Take your lamb rumps and trim a little to make them a nice square. On the underside remove any silver skin using a sharp knife.
- On the skin side of the lamb rumps, using a sharp knife peel away the thin skin membrane leaving a nice layer of the fat in place.
- Pre heat your oven to 200 °C (or 392 °F)
- Heat a cast iron pan to a medium heat, season the lamb rumps with a bit of salt and pepper and place into the pan fat side down, reduce the heat to low. As the fat renders keep removing this from the pan by carefully holding the lamp rumps in place and tipping the fat into a container.
- Once the fat has rendered and the skin side is a nice golden brown place the pan into the oven (leave the lamb rumps skin side down). Cook for 4 minutes.
- Remove the pan from the oven and turn the lamb rumps over, place the pan back into the oven for a further 2-3 minutes. Or until medium, using a meat thermometer the internal temperature should reach 65 °C (149 °F).Remove the lamb from the oven and place onto a plate, cover with foil and allow the meat to rest for 10 minutes.
- Add the baby carrots to the pan that the lamb was cooked in and place into the oven for 8-10 minutes until the carrots are nicely roasted.
- Spoon a good dollop of the whipped feta to each place, arrange some of the baby carrots around the feta and sprinkle over some toasted almonds and currants.
- Spoon some of the rocket pesto onto the plates and then slice your lamb rumps into 4 slices, season the slice lamb with a grind of sea salt and place onto your plates.