Roasted Lamb Rump Recipe

Ingredients.

• 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.

Serving suggestions.

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.

Happy cooking!