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Roasted Lamb Rump With Fresh Green Sauce

Celebrating Christmas with fresh, fast flavours

6 - 8

Serves

15 mins

Prep Time

50 mins

Cook Time

Greenlea Butcher Shop

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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High Protein

Ingredients

lamb rump

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4 Ovation lamb rumps

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2 tsp Rum and Que 'Ram Rod' BBQ Rub

fresh green sauce

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1 large bunch fresh mint

leaves removed

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1 large bunch Italian parsley

leaves removed

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1½ Tbsp capers

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4 anchovy fillets

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2 garlic cloves

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juice of 1 lemon

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¼ cup olive oil

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¼ tsp salt

to serve

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salad greens

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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)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

829 kJ (198 kcal)

Protein

23.0g

Total Fat

11.4g

Saturated Fat

2.6g

Carbs

0.5g

Sugars

0.2g

Sodium

328mg

Iron*

2.4mg

* Percentage of recommended daily intake (Aust/NZ)