Mini Lamb Rump Roast

Name: Mini Lamb Rump Roast
Prep time: 6 min
Cook time: 20 min
Total time: 26 min
Ingredients: 1 lamb rump, approximately 250 grams (about ½ pound); 1 tablespoon olive oil; 2 cloves garlic sliced; ½ teaspoon dried rosemary leaves (1½ teaspoons freshly chopped); ¼ teaspoon dried thyme leaves (1 teaspoon freshly chopped); ¼ teaspoon salt; ¼ teaspoon ground black pepper

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Prep Time: 6

Cook Time: 20

Total: 26

Servings: 2

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Ingredients

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1 lamb rump, approximately 250 grams (about ½ pound)1 tablespoon olive oil2 cloves garlic sliced½ teaspoon dried rosemary leaves (1½ teaspoons freshly chopped)¼ teaspoon dried thyme leaves (1 teaspoon freshly chopped)¼ teaspoon salt¼ teaspoon ground black pepper

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Instructions

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Step 1

Pre-heat oven to 200C/400F

Step 2

Take the lamb out about 15-30 minutes before roasting to come to room temperature.

Step 3

Pat the lamb rump dry and stab slits in the meat and push a slice of garlic in each slit.

Step 4

Rub the lamb with the olive oil and sprinkle salt and pepper and herbs over the meat.

Step 5

Place in a roasting pan about the size of the meat and pop it into the oven for 20 minutes for medium. (If your lamb rump is larger, you'll need to cook it longer. Medium should be between 65-70C/145-155F)

Step 6

Let the meat rest for 10-20 minutes covered with foil.

Step 7

Cut across the grain for tenderness (something I often get wrong) and serve with mint sauce or mint jelly.