Winter Warming Boneless Lamb Rump Dinner

Tender, juicy and full of flavour, this Fresh NZ Boneless Lamb Rump recipe is an easy way to turn a simple cut into an impressive meal. Easy ingredients, and finished with garlic, rosemary and lemon, it’s perfect with roasted potatoes and seasonal greens for an effortless family dinner or weekend meal.

Ingredients

1kg Boneless Lamb Rump Cap On

2 tbsp olive oil

3 cloves garlic, crushed

1 tbsp fresh rosemary, chopped

1 tsp salt

½ tsp black pepper

1 tbsp lemon juice

Steps

Mix olive oil, garlic, rosemary, salt, pepper and lemon juice. Rub over the lamb.

Heat an oven-safe frying pan over medium-high heat. Place the lamb fat/cap side down and sear for 3–4 minutes until golden. Turn and sear the other side for 2 minutes.

Transfer the pan to a 200°C oven and roast for around 10–15 minutes, depending on the size of each piece and how you like your lamb cooked. Rest for 8–10 minutes before slicing across the grain.

Serve with roasted potatoes, seasonal vegetables and mint sauce or gravy.

Tip: The fat cap adds plenty of flavour, so cook it cap-side down first to help render and crisp the fat.