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.

Greenlea Butcher Shop

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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

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.

for the green sauce

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.

to serve

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.