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
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
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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