Lamb Rump Roast with Lentils
After a few weeks getting food at the pub while the oven’s been broken, and a terribly inconvenient case of bronchitis over New Years, I’ve gotten back into cooking. The lentils, we won’t talk about. They didn’t go so well. But, in general, lentils of some sort would be great with this roast.
Last time I made this, I had two smaller rumps, and it worked out great. This was a bit larger, enough for 2, but I still marinated for 24 hours prior and that really makes a big difference. The recipe is only altered slightly, and it’s served with greek yogurt that’s been blended with some mint and jalepeno for a bit of kick.
- 1 lamb rump roast (enough for 2 people)
- 1/2 cup thyme
- 1/2 cup oregano
- Juice and zest of 1 lemon
- 2 garlic cloves, diced
- 3-4 tablespoons of olive oil
- Salt and pepper
Mix the ingredients and toss into a tupperware to marinade overnight. Remove lamb from marinade, and set the herbs aside. Get an oven-proof pan smoking hot, add a bit of olive oil, and sear the fatty side of the lamb for about 5 minutes, until it’s starting to get really brown and burned. Flip it over, toss the marinade into the pan around the lamb, and bake for 30 minutes at 175C / 350F. Remove when the internal temperature is 50C, let rest for 5 minutes or until the temperature comes to 55C. Slice and serve on lentils.