Midweek Rump

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Midweek Rump

Yield 4

Author Lucy Tweed

Cook time

40 Min

Total time

40 Min

Who can turn down a midweek rump?

Ingredients

• 4 pieces lamb rump (1.4 kg/3 lb 1 oz), cap trimmed, with a sliver of fat remaining
• 500 g (1 lb 2 oz) baby potatoes, boiled until just tender, drained
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 3 tablespoons rosemary leaves
• 4 garlic cloves, peeled and smashed
• 1 small onion, sliced
• 500 g (1 lb 2 oz) frozen baby peas
• 1 teaspoon sea salt
• 1 teaspoon sugar
• A handful of fresh mint leaves

Optional

• Gravy

Instructions

1. Preheat the oven to 220°C (425°F).
2. In a flameproof baking dish, place the cold lamb rump fat-side down, and then place it over medium-high heat to sear for 10 minutes. No need for oil as the fat will render off.
3. Remove the dish from the heat and transfer the lamb to a plate.
4. Tear or lightly smash the baby potatoes and toss them in the same dish with the lemon juice, 1 tablespoon of olive oil, rosemary, garlic, and onion.
5. Nestle the seared lamb on top of the baby potatoes.
6. Place the dish in the preheated oven and roast for 20 minutes.
7. While the lamb and potatoes are roasting, prepare the minty peas. Blanch the frozen peas in boiling water for a few minutes, then drain.
8. In a food processor, blend half of the peas with the sea salt, sugar, mint leaves, and the remaining olive oil. Alternatively, you can mash them with a fork and chop the mint separately.
9. Toss the mashed pea mixture with the whole peas.
10. After the 20-minute roasting time, remove the dish from the oven and let it rest for 10 minutes.
11. Carve the rested lamb into 1 cm (1⁄2 inch) thick slices and serve with the minty peas and baby potatoes.

Optional

1. Serve with gravy on the side if desired.

Notes

The cold pan technique ensures even browning of the meat fat.

Nutrition Facts

Calories

283

Fat

8 g

Sat. Fat

1 g

Carbs

45 g

Fiber

11 g

Net carbs

34 g

Sugar

10 g

Protein

10 g

Sodium

599 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.