Roasted Lamb Rumps with Fresh Herb & Mustard Butter

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The fresh herb and mustard butter is a beautiful compliment to this lamb dish. If you like a spicy kick, try using Hot English mustard instead of Dijon

Prep: 10 mins

Cook: 15 mins + resting time

Serves 4

Good source of iron

Ingredients

Lamb

4 Quality Mark lamb rumps
Oil for frying
Salt and freshly ground pepper for seasoning
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped thyme leaves
1 clove garlic, crushed

Herb butter

75g butter, softened
1 tablespoon finely chopped mint
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
2 teaspoons Dijon mustard

Method

Preheat the oven to 210°C.

Herb butter

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.

Lamb

Heat 1 tablespoon of oil in a frying pan over a high heat. Season the lamb rumps and sear them in the hot pan until browned all over. Remove from the pan and leave to cool slightly. Combine the herbs and the garlic in a bowl. Drizzle
the lamb rumps with a little more oil then coat with the herb mixture, pressing it on well. Place in a roasting tray and roast for 15 minutes. Remove from the oven and rest for 10 minutes.

To serve

Slice each rump in half and top with a slice of the herb butter. Serve with a green salad and oven baked kumara chips.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 161g

Energy kJ (kcal)	1652 (394)
Protein (g)	27.5
Fat (g)	31.7
Saturated (g)	14.9
Carbohydrate (g)	0.8
Sugars (g)	0.7
Sodium (mg)	386
Iron (mg)	2.4
Zinc (mg)	3.9
Vitamin B12 (ug)	2.7
Vitamin D (ug)	0.17
Selenium (ug)	5.4

Beef and lamb contain omega 3 which is important for heart health.

I love lamb rump; it’s like a mini quick and easy lamb roast. This cut has bags of flavour, and when cooked well, is tender and succulent.
Sometimes lamb rump may still have a layer of fat over the top of it. Either trim it off or remove most of it before roasting.
Ensure you rest the rumps before cutting into them, or the juices will run out on to the plate rather than staying in the meat to make it juicy.
One rump could serve one or two people, depending on the size. I've allowed one per person in this recipe.
Bring the lamb rumps to room temperate before roasting.
If you like a spicy kick, try using Hot English mustard instead of Dijon.
Lean beef and lamb can be enjoyed 3-4 times per week as part of a balanced diet with plenty of vegetables and an overall healthy lifestyle.