lamb rump | Bunny Eats Design

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 cookDifficulty: Easy | Serves 4 to 6 LAMB INGREDIENTS900 gram lamb rumpsSaltPepper1 Tbsp cooking oil LAMB PREPARATION SAUCE INGREDIENTS5 spring onions (2 cups thinly sliced)10cm fresh ginger (1/4 cup grated)1/2 tsp salt1/2 cup vegetable oil or peanut oil SAUCE PREPARATION This recipe was created for Beef + Lamb New Zealand.

Easy Roasted Lamb Rump

Published by Bunny Eats Design

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 cookDifficulty: Easy | Serves 4 INGREDIENTS3 x 300g lamb rumpSaltPepper1 Tbsp cooking oil PREPARATION1. 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 …