Lamb Rump Recipe

Cooking Directions

1. 1

   Prepare the Lamb

   Preheat your oven to 200°C (400°F). Pat the lamb rump dry with paper towels and season it generously with salt and black pepper on all sides.

2. 2

   Sear the Lamb

   In a large skillet, heat the olive oil over medium-high heat. Once hot, add the lamb rump and sear it for about 4-5 minutes on each side until it's nicely browned.

3. 3

   Add Aromatics

   Add the minced garlic, chopped rosemary, and thyme to the skillet. Cook for an additional 2 minutes, stirring frequently to avoid burning the garlic.

4. 4

   Deglaze the Pan

   If using, pour in the red wine to deglaze the pan, scraping up any brown bits from the bottom. Let it simmer for about 2 minutes.

5. 5

   Add Stock and Vegetables

   Add the beef or lamb stock and the chopped vegetables to the skillet. Stir to combine.

6. 6

   Roast in the Oven

   Transfer the skillet to the preheated oven and roast for about 30-35 minutes for medium-rare, or until the internal temperature reaches 60°C (140°F).

7. 7

   Rest the Lamb

   Remove the skillet from the oven and cover the lamb with foil. Let it rest for 10 minutes before slicing.

8. 8

   Serve

   Slice the lamb rump against the grain and serve it with the roasted vegetables and pan juices.