Juicy  Lamb Rump      Roast

Ingredients:

Lamb rump

Salt and pepper

Rosemary leaves

Butter

Corn oil

1

  Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit

2

  Heat the oil in a frying over medium heat

3

      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.

4

 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

5

        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.

6

 Meanwhile, make your compound rosemary butter. Place the butter into a Tupperware container and add the salt, pepper and finely chopped rosemary. Mash together with a fork.

7

                 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.

8

Carve the lamb rump roast and serve with the butter and juices drizzled over the top

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