Lamb rump is a great little cut that cooks quickly in easy to manage portions. Resting time is super important when it comes to rump so DO NOT SKIP THIS STEP. This recipe can easily be adapted to cook one rump or six rumps depending on how many appetites you have to feed.

I have left side dishes up to you but I think it’s lovely served with roasted vegetables, peas or mash. This recipe is perfect for entertaining. Step 1 to Step 6 can be completed before your guests arrive. Just slice and serve when you’re ready to eat.

Easy Roasted Lamb Rump

15 mins prep | 40 mins cook
Difficulty: Easy | Serves 4

INGREDIENTS
3 x 300g lamb rump
Salt
Pepper
1 Tbsp cooking oil

PREPARATION
1. Remove lamb from refrigerator. Remove packaging and pat dry. Using a sharp knife, score the fat cap by making shallow cuts across the surface of the fat. Season both sides generously with salt and pepper. Allow lamb to sit at room temperature for 30 minutes. This is a great time to prep side dishes.
2. Preheat oven to 180°C.
3. Place a frying pan on medium heat and add cooking oil. Once hot, add the lamb rumps fat side down.
4. Sear for 5 minutes on medium heat until golden. Turn lamb pieces over and sear other side for 5 minutes.
5. Transfer lamb rumps to an oven proof tray and roast at 180°C. Rare 15 minutes / Med rare 20 minutes / Med 25 minutes*
6. Remove lamb rumps from oven and place back into the now cool frying pan. Cover and rest for 15 minutes.
7. Transfer lamb to a chopping board. Slice and serve with mint sauce and your favourite roasted vegetables.

*I have made suggestions for rare, medium rare and medium for 300 gram lamb rumps. Lamb rumps come in various sizes so if you have larger pieces you should to increase the cooking time by 5 or 10 minutes.

This recipe was created in collaboration with Stevens New Zealand and features Stevens Cambridge Serveware and Stevens Stemless Glasses.