1. Rub the lamb rump liberally with the Moroccan spice blend and place in an 1. ovenproof frying pan.
2. Brush the pears with melted butter or oil, sprinkle with the sugar and place beside the lamb. Roast at 180°C for 35 minutes. At this stage the juices should be pink and clear. If not, cook a further 5-8 minutes.
3. Remove the lamb and pears from the pan and place the pan over direct heat. Add the onion and garlic and cook 1 minute.
4. Pour in the sherry and allow to reduce by half. Add the stock and boil briskly until reduced again by half. Stir in the quince paste and stir until melted. Season with salt and pepper.

Carve the lamb and serve with the quince jus, roasted pears and your favourite vegetables.

Chef’s tips:

Mini lamb roasts will cook more evenly if they’ve been out of the fridge (covered) for 30 minutes before cooking.

If you do not have quince paste, you can use quince jelly.

The post Spiced Coastal Lamb Rump appeared first on Coastal Lamb - Buy New Zealand Lamb Online.

Preheat the oven to 210°C.

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.

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.

The post Roasted Coastal Lamb Rumps With Fresh Herb & Mustard Butter appeared first on Coastal Lamb - Buy New Zealand Lamb Online.

Mix together the garlic, mint, peppercorns, salt and pepper and rub firmly over the lamb rumps. Place in a resealable plastic bag. Refrigerate overnight if possible.
Roast the lamb rumps at 190°C for 30 minutes or until the juices run clear when a skewer is inserted into the thickest part. Remove and allow to cool for 10 minutes.

Cut the bread rolls lengthwise without cutting all the way through. Spread one side well with crème fraiche or mayonnaise. Slice the lamb and arrange on top with tomato slices and baby lettuce leaves. Finish with a good serving of the Pistachio, Mint and Parsley Pesto. If going on a picnic, tie with string and wrap well with foil or plastic wrap.

Pistachio, Mint and Parsley Pesto

Into a food processor put 1 cup firmly packed parsley leaves, ¼ cup firmly packed mint leaves, ¾ cup shelled unsalted pistachio nuts, ½ cup grated parmesan or cheddar cheese, 1 clove garlic, crushed and peeled, and grated rind and juice of 1 lemon. Process until chopped. With the motor running, pour ½ cup olive oil down the tube to make a thick paste. Makes 1 ½ cups.

The post Crusted Coastal Lamb Salad Rolls With Pistachio, Mint & Parsley Pesto appeared first on Coastal Lamb - Buy New Zealand Lamb Online.