Sometimes referred to as mini roasts, lamb rumps offer an accessible alternative to a lamb leg roast, while still looking extra special on the plate. They’re extremely versatile and work well with marinades or sliced in a number of dishes such as pastas and salads.
Remove the lamb rumps from the fridge 30 minutes before cooking to bring to room temperature, which results in even cooking.
Preheat oven and tray to 200˚C. Brush lamb with oil and lightly season with salt and pepper. Sear in a hot pan on both sides to seal in juices and maximise flavour.
Put in oven and roast for 12 mins med rare.
Remove to warm plate, cover and rest for 8-10 minutes.
Pan seared, then quickly roasted and rested, lamb rumps make a perfect meal with a wonderful caramelised crust on the outside and meltingly tender and juicy meat on the inside.
A tender and lean cut. Best cooked quickly, sliced thinly and served medium rare.