Roasted Lamb Rumps with Fresh Herb & Mustard Butter
High Iron Roasted Lamb Rumps Recipe
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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High Iron
Lamb,
Dinner,
National Lamb Day,
Ingredients
Lamb
600g Quality Mark lamb rumps
1 tbsp oil
salt
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 finely chopped fresh mint
1 tbsp finely chopped parsley
1 tbsp finely chopped chives
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.
Nutrition Information per Serving (161g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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