Lamb Rump Recipe

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.

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.

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.

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.

Add Stock and Vegetables

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

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).

Rest the Lamb

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

Serve

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