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    Home » Blog posts by Rosanna ETC » Food

    Juicy Lamb Rump Roast With Rosemary Butter

    Published: Mar 14, 2022 by Rosanna Stevens · This post may contain affiliate links · 9 Comments

    This lamb rump roast smothered in rosemary butter is tender and juicy and one of my ideal recipes for Easter Sunday or Spring dinner parties. Read on for all my top tips on how to cook lamb rump perfectly, every single time.

    Lamb is one of my favourite red meats, I love the taste and come springtime it's all I want to eat, making it perfect for Easter Sunday, Mother's Day or a dinner party for friends. For this lamb rump recipe, we render the fat down in a frying pan and sear the other sides, before roasting it in the oven and resting it sealed in a container with a compound rosemary butter. This keeps it warm and allows the juices to reabsorb whilst marinating in the herbs and butter. It. Is. Delicious.

    What is lamb rump

    Lamb rump is from the top of the hind leg of the animal, and it has a delicious flavour. It is ideal for roasting and can be cooked whole or cut into lamb rumps steaks. I prefer cooking lamb rump whole and then slicing it up to keep it as juicy as possible.

    Juicy lamb rump roast being carved on a wooden board

    Lamb rump serving size

    In terms of weight and how many servings, I generally allow 200-250 grams or half a pound per person, depending on how many side dishes you are serving. If I were hosting a dinner party for 8 people, I'd usually buy 3 big pieces of lamb rump from the butcher or meat counter. But it's best to bear in mind the appetites of the people coming, and whether or not you're pushing the boat out with canapes, side dishes, cheese and desserts for them to fill up on!

    I especially enjoy eating lamb in spring and summer, and this roasted lamb rump recipe is ideal for Easter.

    Jump to:
    • Ingredients
    • Instructions
    • Wine pairing for roasted lamb rump
    • Serving suggestions
    • Substitutions and Variations
    • Equipment
    • Storage
    • Top tip
    • Juicy Lamb Rump Roast With Rosemary Butter
    • Food safety
    Carved lamb rump roast on a wooden carving board

    Ingredients

    • Lamb rump
    • Neutral cooking oil - for example corn, rapeseed or sunflower.
    • Butter
    • Fresh rosemary leaves
    • Salt and pepper

    See the recipe card for quantities.

    How to prepare lamb rump for cooking

    If your lamb rump has not already been trimmed, remove the tough outer layer of fat/skin that's on the top carefully with a knife. Don't remove all the fat, just the hard top layer that feels dry and rough to touch. Check for any sinews on the bottom of the piece of lamb rump, and cut them off. Dab with a paper towel to remove excess moisture. Sprinkle a small amount of salt on the meat but no pepper.

    Instructions

    Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit

    Heat the oil in a frying over medium heat.

    When the oil is hot and shimmering, put the piece of lamb rump fat side down and gently fry it until the fat is browned and crispy.

    Now sear and seal the other surfaces of the lamb by turning it over onto its sides and ends using tongs to quickly brown off the meat.

    Searing lamb rump in a frying pan

    Place the lamb onto a lined baking tray and put it in the oven to roast for 15-20 minutes until a meat thermometer measures the middle of the lamb rump to be 55 degrees Celsium / 130 degrees Fahrenheit.

    Measuring the temperature of the lamb rump with a meat thermometer

    Meanwhile, make your compound rosemary butter. Place the butter into a Tupperware container (one that you definitely have a well fitting lid for) and add the salt, pepper and finely chopped rosemary. I like to make my own homemade rosemary salt that I keep by my oven which saves a lot of time! Mash the butter and seasonings together with the back of a spoon or fork.

    Take the lamb out of the oven and put it straight into the Tupperware with the compound herb butter, swishing it around a bit so the butter melts and coats the lamb. Put the lid on, and leave it to rest for 8-10 minutes. The residual heat of the lamb will continue to cook it for a short amount of time, leaving you with lamb rump perfectly cooked to medium/medium-rare, still with a hint of pink. Lamb rump is best served on the pink side of medium, in my opinion. Tender, juicy and tasty!

    Why should you rest meat?

    It's really important to rest meat after cooking to allow the juices to reabsorb and give you the ultimate flavour and texture!

    Ideally, you should rest meat for half as long as the cooking time. In this lamb rump recipe, we rest the meat in a sealed container (I use Tupperware) to keep it warm and marinade it in the rosemary butter.

    Slice up your lamb and serve, drizzling over the melted butter and juices from the Tupperware.

    Hint: I don't season meat with pepper before frying as it can burn.

    Wine pairing for roasted lamb rump

    Traditionally, red wine is served with red meats like lamb (although I am partial to serving rose champagne with lamb cutlets). I love a classic Bordeaux with lamb rump or a Cabernet Sauvignon/Merlot blend.

    Serving suggestions

    Lamb rump makes an ideal Sunday roast dinner, surrounded by delicious side dishes and smothered in gravy.

    Substitutions and Variations

    Here are a few ways to make this lamb rump recipe suit you.

    • Herbs - instead of rosemary butter, try thyme or other herbs
    • Dairy free - use a dairy free butter

    Equipment

    You will need:

    Frying pan (either non-stick or cast iron is fine)

    Oven tray

    Meat thermometer

    Tongs (I like the silicon edged ones so they don't scratch the frying pan)

    Tupperware

    Chopping board and knife (I use Robert Welch knives)

    Storage

    Store leftover roasted lamb rump in the fridge, it will be good for 2-3 days.

    Top tip

    Using a meat thermometer is such a game changer - honestly! You can wave goodbye to that feeling of 'am I going to poison myself' because you'll always know when it's perfectly cooked.

    Juicy Lamb Rump Roast With Rosemary Butter

    Rosanna Stevens
    An easy method of cooking lamb rump roast and get it perfect every time
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    resting time 10 mins
    Total Time 35 mins
    Course Main Course
    Cuisine American
    Servings 3 people
    Calories 269 kcal

    Equipment

    • 1 Frying pan
    • 1 Oven tray
    • 1 tongs
    • 1 Tupperware
    • 1 carving knife

    Ingredients
     
     

    • 500 grams lamb rump
    • 1 tablespoon corn oil
    • 1 tablespoon butter
    • 1 tablespoon fresh rosemary leaves
    • salt and pepper

    Instructions
     

    • Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit
    • Heat the oil in a frying over medium heat.
    • When the oil is hot and shimmering, put the piece of lamb rump fat side down and gently fry it until the fat is browned and crispy. 
    • Now sear and seal the other surfaces of the lamb by turning it over onto its sides and ends using tongs to quickly brown off the meat. 
    • Place the lamb onto a lined baking tray and put it in the oven to roast for 15-20 minutes until a meat thermometer measures the middle of the lamb rump to be 55 degrees Celsium / 130 degrees Fahrenheit. 
    • Meanwhile, make your compound rosemary butter. Place the butter into a Tupperware container (one that you definitely have a well fitting lid for) and add the salt, pepper and finely chopped rosemary. Mash together with a fork.
    • Take the lamb out of the oven and put it straight into the Tupperware with the compound herb butter, swishing it around a bit so the butter melts and coats the lamb. Put the lid on, and leave it to rest for 8-10 minutes. 
    • Carve the lamb rump roast and serve with the butter and juices drizzled over the top 

    Video

    Nutrition

    Calories: 269kcalCarbohydrates: 1gProtein: 34gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 109mgSodium: 114mgPotassium: 485mgFiber: 1gSugar: 1gVitamin A: 28IUVitamin C: 1mgCalcium: 23mgIron: 3mg
    Keyword lamb rump roast
    Tried this recipe?Let us know how it was!

    Food safety

    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Reader Interactions

    Comments

    1. Kitty says

      March 15, 2022 at 8:05 pm

      5 stars
      Really useful post, thank you! I always wonder how to cook lamb rump

      Reply
    2. Devan says

      July 11, 2022 at 11:32 am

      5 stars
      Such a nice website you have and I love how you are also a trained chef. Rump roast is highly underrated and I think you nailed this recipe. Thanks for sharing.

      Reply
    3. Jean says

      July 11, 2022 at 12:39 pm

      5 stars
      Thanks for all the tips to make this roasted lamb, it looks so juicy.

      Reply
    4. Natalie says

      July 11, 2022 at 2:30 pm

      5 stars
      Wow, perfect lamb recipe. I need to save this not to lose these awesome tips, thanks!

      Reply
    5. Giangi says

      July 11, 2022 at 4:50 pm

      5 stars
      I love lamb and this recipe is perfection. Thank you. So tender and juicy.

      Reply
    6. Shelby says

      July 11, 2022 at 6:11 pm

      5 stars
      This lamb comes out so tender and makes the perfect meal prep recipe!

      Reply
    7. Gina says

      July 11, 2022 at 7:43 pm

      5 stars
      I love lamb and it is so easy to cook and so delicious. Your recipe is perfect.

      Reply
    8. nancy says

      July 11, 2022 at 8:17 pm

      5 stars
      i love lamb and this recipe was super tender and juicy. I will be making this again for sure

      Reply
    9. Katie says

      July 13, 2022 at 2:10 am

      5 stars
      WOW! This recipe is incredible! The rosemary compliments the flavor perfectly!

      Reply

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    Rosanna Stevens opening a bottle of champagne.

    Rosanna Stevens opening a bottle of champagne.

    I'm Rosanna, a trained chef, published writer and food and style fanatic. I believe in using food and drink to make every day an event with fresh and seasonal produce, wine pairings and a perfectly styled plate.

    I write for publications in the UK, USA and Central America on food, travel and the destinations I love and have also created several recipe ebooks and Stop The Scroll, a beginner's guide to food styling and photography. Thanks for being here!

    Learn more about me →

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