Lamb rump with spring onion and ginger sauce

Remove lamb rumps from refrigerator 30 mins before cooking. Remove packaging and pat dry. Using a sharp knife, score the fat cap by making shallow cuts across the surface of the fat. Season both sides generously with salt and pepper.

Preheat oven to 200°C.

Place a frying pan on medium heat and add cooking oil. Once hot, add the lamb rumps fat side facing down.

Sear for 5 mins on medium heat until golden. Turn lamb rumps over and sear the other side for 5 mins.

Transfer lamb rumps to an oven proof tray and roast in the oven at 200°C (Rare 15 mins/medium rare 20 mins/medium 25 mins).

Remove from oven and place on a chopping board. Cover and rest for 10 mins before carving.

Slice lamb and serve on a platter. Spoon over with spring onion ginger sauce (recipe below).

Thinly slice the spring onions and place them in a metal bowl.

Peel the ginger using a teaspoon, then grate or mince. Place ginger in the bowl.

Add salt and mix to combine. Place the bowl on a chopping board.

Heat oil in a saucepan on high heat for 2 to 3 mins. You can test if the oil is hot by dipping a piece of spring onion into the oil - the spring onion will sizzle when the oil is hot.

Turn off the heat and carefully pour the hot oil into the bowl. Mix together to allow the hot oil to gently cook the aromatics. Serve with BBQ or roast meats, on rice or noodles.