08/12/23
Middlehurst Summer Roast Lamb Rump
Rated 5.0 stars by 1 users
Category
Dinner, Lamb rump
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
The quickest summer roast ever! Perfect for entertaining, summer bbq's or just a quick weeknight dinner. This serves two - but easily adjustable to serve more.
Author:Sophie
Ingredients
- 1 lamb rump
- Flaky salt
-
Extra Virgin Olive Oil - we used Al Browns
- 3 Medium roasting potatoes
- 1 tsp fresh thyme – finely chopped.
- 1 tsp fresh rosemary – finely chopped
-
Extra Virgin Olive Oil
- 1tsp fresh dill – finely chopped
- 1 tsp spring onion – finely chopped
- 1 tsp lemon juice
- 4 tbsp mayo
-
Few handfuls of salad greens – I used pak choy (finely sliced), basil, rocket, micro greens, smashed cucumber, finely chopped snow peas and some more dill.
Lamb
Potatoes
Dill Mayo
Summer Green Salad
Directions
Remove rump from packaging and season with salt and a little olive oil. Leave to sit for 30 mins.
Pop oven on to warm – 200 degrees
Prepare potatoes and cut into small roast sizes portions – once cut add in herbs, olive oil and salt, set aside.
Prepare salad.
Put a cast iron or similar pan on to a med-high temp (we want something that can transfer to the oven)
Once pan is hot, sear the rump on both sides. About 2 mins a side.
Add in potatoes and any other roast veg you might like.
Pop in oven and cook for approx. 15-20 minutes or until the centre is 55-60 degrees.
Rest for 10-15 minutes! This step is so important and is worth the wait!
Pop the potatoes back in to get nice and crispy time will depend on your oven but around 10 minutes.
Make the dressing by combining all of the ingredients.
Slice the rump and serve.
