Roasted lamb rumps with fresh herb and mustard butter
Roast lamb rumps get a buttery boost
4
Serves
10 mins
Prep Time
15 mins
Cook Time
Recipe author
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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Ingredients
Lamb
600g Quality Mark lamb rumps
1 Tbsp oil
⅓ tsp kosher salt
⅓ tsp ground black pepper
1 Tbsp finely chopped fresh rosemary
6 sage leaves
finely chopped
1 Tbsp finely chopped fresh thyme
1 garlic clove
crushed
Herb butter
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 Serve
salad greens
kūmara
Method
To Mix Herb Butter
To Make Lamb
To Serve
1
Preheat the oven to 210°C.
2
Mix the butter, mint, parsley, chives, mustard and lemon zest together in a bowl.
3
Spoon onto a piece of cling film and roll up the ends to form a sausage shape.
4
Refrigerate until needed.
Nutrition Information per Serving (161g)
Beef and lamb contain omega 3 which is important for heart health.
Energy
1652kJ (394 kcal)
Protein
27.5g
Total Fat
31.7g
Saturated Fat
14.9g
Carbs
0.8g
Dietary Fibre
g
Sodium
386mg
Iron
2.4mg
Zinc
3.9mg
Vitamin B12
2.7µg
