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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National Lamb Day,
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)