Lamb Rump Roast with Herb Roasted Potatoes and Spinach Salad
Hands down, this is the best lamb I’ve ever eaten. As part of the endless amount of meat I picked up from the market, I grabbed 2 lamb rumps and marinated them for 24 hours before cooking them. It was quite easy to do, since I just put it together Sunday night, and then could throw it in the oven on Monday after work. The salad was simple, and the potatoes I cooked with some of the reserved duck fat from the weekend. You can buy it in the shop, but I just skimmed it from the bottom of the pan and put it in a container.
- 2 lamb rumps (think fairly large single serves… with leftovers)
- 1/2 cup thyme, roughly chopped
- 1/2 cup rosemary, roughly chopped
- Juice of half a lemon
- 3 garlic cloves, diced
- 3-4 tablespoons of olive oil
- Salt and pepper
Toss everything together and marinade for at least a few hours to overnight. It could probably even go 2 days. Remove lamb from marinade, getting off the herbs, and set aside. Get an oven-proof pan nice and hot, and sear the fatty side of the lamb for about 5 minutes, until it’s starting to get really brown and burned. This is going to get the lamb all sorts of juicy while it’s cooking. Flip it over, drizzle with a bit of olive oil (I also added some carrots, but I don’t think it did anything for the lamb, they were just going off and needed eating), and bake for 30 minutes at 200C / 375F. Remove, let rest for 5 minutes, and slice to serve. If you want it to look really pretty, you can remove that fatty top bit, it’s done its job.
- 5-6 fingerling potatoes, skins scored with a fork, and chopped in half / thirds depending on size
- 1/2 cup chopped sage and rosemary
- Salt and pepper
- Heaping tablespoon of duck fat
Combine the ingredients and bake for 40 minutes at 200C / 375F, flipping halfway through.