Herb-Crusted Lamb Rump with Garlic and Rosemary
Instructions
- 1
Remove lamb from refrigerator 30 minutes before cooking to bring to room temperature.
- 2
Preheat oven to 200°C (400°F).
- 3
Pat the lamb rump dry with paper towels and season generously with salt and pepper on all sides.
- 4
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat.
- 5
Sear the lamb rump for 2-3 minutes on each side until golden brown crust forms.
- 6
Finely chop the rosemary, thyme, and garlic. Mix with breadcrumbs and remaining olive oil to form a paste.
- 7
Remove lamb from heat and brush the top with dijon mustard.
- 8
Press the herb crust mixture firmly onto the mustard-coated surface.
- 9
Transfer skillet to preheated oven and roast for 15-18 minutes for medium-rare (internal temperature 57°C/135°F).
- 10
Remove from oven and tent with foil. Let rest for 10 minutes before slicing.
- 11
Slice against the grain into thick medallions and serve immediately.
Chef's Note
"The key to perfect lamb rump is the resting time - it allows the juices to redistribute throughout the meat. For a more intense flavor, marinate the lamb with garlic and herbs for 2-4 hours before cooking."
