Roasted Lamb Rump With Fresh Green Sauce
Celebrating Christmas with fresh, fast flavours
Serves
6 - 8
Prep Time
15 mins
Cook Time
50 mins
Get nostalgic this Christmas and harness all those traditional flavours but in a quick, convenient way. The Rum and Que rub adds is a real flavour bomb, gives you all the traditional dinner flavours with half the effort!
This recipe is courtesy of greenleabutcher.co.nz.
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4 Ovation lamb rumps
2 tsp Rum and Que 'Ram Rod' BBQ Rub
1 large bunch fresh mint
leaves removed1 large bunch Italian parsley
leaves removed1½ Tbsp capers
4 anchovy fillets
2 garlic cloves
juice of 1 lemon
¼ cup olive oil
¼ tsp salt
salad greens
baby potatoes
Method
Season lamb rumps generously with Rum & Que ram rod meat rub and olive oil. Set aside and allow the meat to come to room temperature.
Heat a drizzle of olive oil in a frying pan and sear the lamb on all sides until a nice crust has formed, and the meat is sealed on all sides.
Place the lamb in the oven to finish cooking. Cooking time: 15-minutes Rare (55°C inside) 20-minutes Medium-rare (60°C inside) 25-minutes Medium (70°C inside) 30-minutes Well-done (70°C inside).
After cooking, remove the lamb from the oven, cover with tin foil and a tea towel. Allow to rest for at least 20 minutes.
Chop together the green herbs, capers, anchovies and garlic until fine. Add to a bowl with the lemon juice, salt and olive oil and mix.
Slice the lamb thinly, arrange on a platter and top with the green sauce.
Serve with a fresh green salad and baby potatoes with mint and butter.
Nutrition Information per Serving (132g)
This nutrition analysis is based on 8 serves and doesn't include the salad greens or baby potatoes to serve.
