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Roasted Lamb Rumps with Fresh Herb & Mustard Butter

High Iron Roasted Lamb Rumps Recipe

4

Serves

10 mins

Prep Time

15 mins

Cook Time

Beef + Lamb New Zealand

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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High Iron

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Lamb,

Dinner,

National Lamb Day,

Ingredients

Lamb

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600g Quality Mark lamb rumps

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1 tbsp oil

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salt

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ground black pepper

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1 tbsp finely chopped fresh rosemary

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6 sage leaves

finely chopped

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1 tbsp finely chopped fresh thyme

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1 garlic clove

crushed

Herb butter

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75g, softened butter

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1 tbsp fresh mint

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1 tbsp finely chopped parsley

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1 tbsp finely chopped chives

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2 tsp Dijon mustard

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.

More info

Nutrition Information per Serving (161g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1652 (394)kJ

Protein

27.5g

Total Fat

31.7g

Saturated Fat

14.9g

Carbs

0.8g

Sugars

0.7g

Sodium

386mg

Iron*

2.4mg

* Percentage of recommended daily intake (Aust/NZ)

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