Roasted lamb rump

Dinner tonight, November 30, 2014
So easy and so delicious, perfect for a posh dinner party, I served it with Brie mashed potatoes, a delicious gravy and salad
2 Servings

  • 1 clove garlic
  • 2 tbsp. parsley, chopped
  • 2 tsp salt
  • ½ tsp black pepper
  • 1 tbsp. olive oil
  • 1 lime
  • 400 grams lamb rump

1) Pre-heat oven on 180℃ hot air / 200℃ normal oven.

Slice lightly on the lamb rumps top fat and rub with salt and pepper. Place in an ovenproof dish and pour a little olive oil over . Sprinkle with chopped parsley and squeeze half of lime juice over . Chop the garlic coarsely and place above and below the culotte . Slice the remaining lime in thin slices and place them under the lamb rump .

Roast lamb culotte in the oven for about 25 minutes ( or until the food probe shows 61º C in the center of the roast ) .

Thereafter wrapped the lamb rump in aluminum foil and let is rest 10 minutes before being cut out.

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