Roasted Lamb Rumps with Fresh Herb & Mustard Butter
High Iron Roasted Lamb Rumps Recipe
Beef + Lamb New Zealand
Served with a fresh herb and homemade mustard butter, this delicious roast lamb rump recipe is guaranteed to please. Lamb rumps are juicy, hugely flavoursome and have great texture with no pesky bones. Just make sure you only cut them after they are cooked and rested for maximum juiciness.
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600g Quality Mark lamb rumps
1 Tbsp oil
⅓ tsp salt
⅓ tsp ground black pepper
1 Tbsp finely chopped fresh rosemary
6 sage leaves
1 Tbsp finely chopped fresh thyme
1 garlic clove
75g softened butter
1 Tbsp fresh mint
1 Tbsp finely chopped parsley
1 Tbsp finely chopped chives
2 tsp Dijon mustard
grated zest of 1 lemon
To Mix Herb Butter
To Make Lamb
Preheat the oven to 210°C.
Mix the butter, mint, parsley, chives, mustard and lemon zest together in a bowl.
Spoon onto a piece of cling film and roll up the ends to form a sausage shape.
Refrigerate until needed.
Nutrition Information per Serving (161g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1652 kJ (394 kcal)
* Percentage of recommended daily intake (Aust/NZ)