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 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 …