Lamb Rump makes a delicious and quick roast dinner, perfect for a weeknight.
There are several reasons why this tasty cut of lamb features on restaurant menus around Australia from pubs to fine dining establishments - soft, tender roast lamb that is packed with flavour and looks super impressive on the plate!
So simple to make yourself at home, this recipe for a lamb rump roast also makes a great alternative to a much larger lamb roast such as a leg or shoulder of lamb.
Table of Contents
Why you will love this recipe
- Succulent, juicy lamb.
- Quick roast dinner idea.
- A fine dining style dish that's easy to make yourself at home.
What you need to make this recipe
*Please see the recipe card below for exact quantities and detailed instructions
- lamb rumps - approximately 200g each
- olive oil
- dried oregano
- fresh rosemary
- fresh thyme
- fine salt
- fresh black pepper
*Please see the recipe card below for exact quantities and detailed instructions
How to cook lamb rump
- In a small bowl, combine the lamb rumps with oregano, rosemary, thyme, olive oil, salt and pepper.
- Turn to coat the lamb in oil and herbs.
- Fry lamb until brown all over.
- Place in a preheated oven to bake.
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Top tips for the best result
- I use an oven-safe skillet to fry the lamb, then place the whole pan in the oven to finish cooking. If your pan isn't oven-safe, then place the rumps onto a baking tray to finish cooking in the oven.
- Lamb rump is best cooked to medium-rare or medium doneness. The best way to check this is with a meat thermometer inserted into the centre of the roast. Medium-rare is from 60c to 65c, and medium is 65c to 70c.
- Don't forget the temperature of the meat will continue to rise slightly once the lamb is out of the oven and resting.
- When slicing, cut across the grain of the meat. This will give you an even more tender result.
Storage
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
Serving suggestions
- Make some lamb gravy.
- Drizzle over some mint chimichurri.
- Carve into thin slices then top with some compound (flavoured) butter.
- Serve roast lamb rump on a bed of rich, buttery mashed potatoes.
Frequently asked questions
Medium-rare to medium.
Other recipes you may enjoy
Lamb Seasoning Herb Mix - made with pantry staples, just a sprinkle of this herb blend will give heaps of extra flavour to all of your lamb recipes.
Curried Lamb Shanks - lamb shanks slow-cooked in the oven in a rich coconut curry sauce with potatoes until the meat is so tender it falls off the bones.
Lamb Stifado - a Greek-inspired rich lamb stew with onions, tomatoes and plenty of aromatics such as garlic, cinnamon and cumin.
Lamb Spice Mix - this lamb rub will bring out the best in all your lamb dishes.
📖 Recipe
Lamb Rump Roast
Ingredients
- 4 lamb rumps approximately 200g each
- ½ teaspoon dried oregano
- 2 teaspoon fresh rosemary leaves very finely chopped
- 2 teaspoon fresh thyme leaves
- 2 tablespoon olive oil
- ¼ teaspoon fine salt
- a few grinds of fresh black pepper
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- In a small bowl, combine the lamb rumps with oregano, rosemary, thyme, olive oil and salt and pepper, then turn to coat well.4 lamb rumps½ teaspoon dried oregano2 teaspoon fresh rosemary leaves2 teaspoon fresh thyme leaves2 tablespoon olive oil¼ teaspoon fine salta few grinds of fresh black pepper
- Heat a heavy skillet (oven-proof) or large frying pan (see my notes) over medium-high heat and fry the lamb rumps until brown all over.
- Place the skillet into the preheated oven to bake for 16-18 minutes.
- Remove from the oven, take the rumps out of the pan, cover loosely with foil and allow to rest for 5 minutes.
- Then slice (across the grain) and serve drizzled with any resting juices.
Notes
- If you don't have an oven-safe frypan, after frying them put the rumps onto a baking tray to finish cooking in the oven.
- This lamb is most tender when cooked to medium-rare or medium doneness. The most accurate way to check this is with a meat thermometer inserted into the centre of the roast. Medium-rare is from 60c to 65c, and medium is 65c to 70c.
- The temperature of the meat will continue to rise slightly once the lamb is out of the oven and resting.
Want to save this recipe?
Email yourself a link to this page and come back later.
Came out so tender, I made them for a dinner party and everyone was impressed! Thanks for sharing.
That's great, Rachel - glad everyone enjoyed them!