NZ Lamb Rump with Spring Onion Ginger Sauce

Spring onion and ginger is classic pairing in Cantonese cuisine. I grew up eating spring onion and ginger sauce which is made from scratch at home. This sauce also works beautifully with BBQ and roasted meats.

Lamb rump is a good value cut that is sure to impress this festive season. You can choose to cook these on a BBQ. Just make sure you use a hood to keep a consistent temp and rest before slicing.

Lamb Rump with Spring Onion Ginger Sauce

30 mins prep | 40 mins cook
Difficulty: Easy | Serves 4 to 6

LAMB INGREDIENTS
900 gram lamb rumps
Salt
Pepper
1 Tbsp cooking oil

LAMB PREPARATION

Remove lamb rumps from refrigerator 30 mins before cooking. 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.
Preheat oven to 200°C.
Place a frying pan on medium heat and add cooking oil. Once hot, add the lamb rumps fat side facing down.
Sear for 5 mins on medium heat until golden. Turn lamb rumps over and sear the other side for 5 mins.
Transfer lamb rumps to an oven proof tray and roast in the oven at 200°C. Rare 15 mins / Med rare 20 mins / Med 25 mins
Remove from oven and place on a chopping board. Cover and rest for 10 mins before carving.
Slice lamb and serve on a platter. Spoon over with spring onion ginger sauce (recipe below).

SAUCE INGREDIENTS
5 spring onions (2 cups thinly sliced)
10cm fresh ginger (1/4 cup grated)
1/2 tsp salt
1/2 cup vegetable oil or peanut oil

SAUCE PREPARATION

Thinly slice the spring onions. Place spring onion a metal bowl. Peel the ginger using a teaspoon. Grate or mince the ginger. Place ginger in the bowl. Add salt and mix to combine. Place the bowl on a chopping board.
Heat oil in a saucepan on high heat for 2 to 3 mins. You can test if the oil is hot by dipping a piece of spring onion into the oil. The spring onion will sizzle when the oil is hot.
Turn off the heat and carefully pour the hot oil into the bowl. Mix together to allow the hot oil to gently cook the aromatics. Serve with BBQ or roast meats, on rice or noodles.

This recipe was created for Beef + Lamb New Zealand.