Roasted Lamb Rumps with Fresh Herb & Mustard Butter
High Iron Roasted Lamb Rumps Recipe
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4 Quality Mark lamb rumps
1 tbsp oil
for seasoning salt
for seasoning ground black pepper
1 tbsp, finely chopped fresh rosemary
1 tbsp, finely chopped sage leaves
1 tbsp, finely chopped fresh thyme
1, crushed garlic clove
75g, softened butter
1 tbsp, finely chopped fresh mint
1 tbsp, finely chopped parsley
1 tbsp, finely chopped chives
2 tsp Dijon mustard
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
* Percentage of recommended daily intake (Aust/NZ)