Roasted Lamb Rump With Fresh Green Sauce
Celebrating Christmas with fresh, fast flavours
6 - 8
Serves
15 mins
Prep Time
50 mins
Cook Time
Recipe author
Greenlea Butcher Shop
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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Ingredients
lamb rump
4 Ovation lamb rumps
2 tsp Rum and Que 'Ram Rod' BBQ Rub
fresh green sauce
1 large bunch fresh mint
leaves removed
1 large bunch Italian parsley
leaves removed
1½ Tbsp capers
4 anchovy fillets
2 garlic cloves
juice of 1 lemon
¼ cup olive oil
¼ tsp salt
to serve
salad greens
baby potatoes
Method
for the rump
for the green sauce
to serve
1
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.
2
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.
3
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)
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4
After cooking, remove the lamb from the oven, cover with tin foil and a tea towel. Allow to rest for at least 20 minutes.
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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.
Energy
829kJ (198 kcal)
Protein
23.0g
Total Fat
11.4g
Saturated Fat
2.6g
Carbs
0.5g
Dietary Fibre
1.0g
Sodium
328mg
Iron
2.4mg
Zinc
2.9mg
Vitamin B12
1.3µg
