Lamb Rump Roast with Herb Roasted Potatoes and...

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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.

Ingredients (lamb):

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.

Ingredients (potatoes):

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.