Rump of Welsh Lamb

Description

Idea;

(Grill pan/Heavy frying pan, oven or BBQ)

I love this as it’s simple, easy and packs loads of flavour and is fab for a midweek meal.

Cook time 30 mins

2 x Lamb rumps
3 x sprigs Rosemary
Few Sprigs Thyme
2 x cloves garlic
Juice of 1/4-1/2 lemon
Good few dashes Olive Oil
Sea Salt
Black pepper

(Ideally few hours before)
Take lamb out of fridge to get to room temp.

Roughly chop  the rosemary, thyme. then squash the clove of garlic on a board with the back of a knife just so it breaks its skin.
Put the herbs and garlic into a pestle & mortar or bowl and add the lemon, olive oil, sea salt & black pepper. give it all a good mix and pour all over the lamb rumps ensuring they are covered nicely and leave to marinade for a few hours ideally but if for a shorter time it is not a massive issue.

Pre-heat oven to around 180/200 (Dependant on your oven)

Heat your pan to a high heat until it’s nearly smoking. (no oil if required as rump has been coated.

Remove the rumps from the marinade ensuring most of the garlic has been brushed off (any garlic left of will burn and may leave a bit of an acrid taste)

Place the rump in pan fat side down and sear all sides and the fat will melt and go a beautiful buttery crispy colour. When you have seared the lamb place into (warm) ovenproof dish and into the oven for around 15 minutes until done to your liking (use our temp guide hear)

Place the lamb on a plate and cover for 10-15 mins to rest before serving (I would bring this off between 55c -57c because the meat keeps on cooking even when its out of the oven for a couple of degrees, pulling it out at 55c ensures the cut won’t go above medium.