Juicy Lamb Rump Roast With Rosemary Butter
An easy method of cooking lamb rump roast and get it perfect every time
Equipment
- 1 tongs
- 1 Tupperware
- 1 carving knife
Ingredients
- 500 grams (1 lb) 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
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
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