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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.

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.

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  1. katyoninternet reblogged this from sporkme and added:
    I want to make this for our 2nd Christmas together :Q I’d cook for our anniversary but it’ll be way too hot (100+ degree...
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