Herb-crusted lamb rump
Lamb rump is such a neat little joint, full of flavour and, because it roasts so quickly, it stays nice and juicy, especially when it's protected as it is here by a deliciously herby, mustardy crust. It's also completely idiot-proof to cook perfectly - just stick it in a preheated 200C oven for 25 minutes and, um, take it out again. Job done. Allow it to rest for 5-10 minutes, covered loosely with foil, then carve into slices and serve, drizzled with any collected juices. Serves four. Suitable for freezing; defrost before roasting as above.
Lamb, rosemary, parsley, black pepper, garlic, thyme, salt, olive oil, Dijon mustard, panko breadcrumbs. (GLUTEN)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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Serves 4-5 adults or an older/larger family
We're serving this lamb this week with a caponata - a delicious Sicilian eggplant salad - but would go well with most vegetables, a green salad and our potato gratin or roast potatoes.