Lamb Rump Roast

Lamb rump makes the perfect roast dinner. Tender, succulent and flavoursome mini lamb roasts are great for a weeknight dinner.

Course Dinner

Cuisine Australian

Total Time 30

Servings

Calories 371kcal

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 rumps, ½ tsp dried oregano, 2 tsp fresh rosemary leaves, 2 tsp fresh thyme leaves, 2 tbsp olive oil, ¼ tsp fine salt, a 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.

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*