Roasted Lamb Rumps with Fresh Herb & Mustard Butter

Brown lamb ramp in the frying pan before putting it into a hot oven. This one step makes the difference. Lovely juices get trapped in the meat. Coat with a fresh herb mixture and in it goes to the hot oven!  Serve with homemade mustard butter. Delicious.



  • 4 Quality Mark lamb rumps
  • Oil for frying
  • Salt and freshly ground pepper for seasoning
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon finely chopped thyme leaves
  • 1 clove garlic, crushed
  • Herb butter
  • 75g butter, softened
  • 1 tablespoon finely chopped mint
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped chives
  • 2 teaspoons Dijon mustard

How to make

Preheat the oven to 210°C.
Herb butter
Mix the butter, mint, parsley, chives, mustard and lemon zest together in a bowl. Spoon onto a piece of cling film and roll up the ends to form a sausage shape. Refrigerate until needed.
Heat 1 tablespoon of oil in a frying pan over a high heat. Season the lamb rumps and sear them in the hot pan until browned all over. Remove from the pan and leave to cool slightly. Combine the herbs and the garlic in a bowl. Drizzle the lamb rumps with a little more oil then coat with the herb mixture, pressing it on well. Place in a roasting tray and roast for 15 minutes. Remove from the oven and rest for 10 minutes.
To serve
Slice each rump in half and top with a slice of the herb butter. Serve with a green salad and oven baked kumara chips.
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