Herbed Lamb Rump Roasts
Herbed Lamb Rump Roasts
Ingredients
- 2 Farm88 pasture-fed lamb chump roasts
- 1/4 bunch fresh rosemary leaves, chopped
- 1/4 bunch fresh thyme leaves, chopped
- 250 g vine-ripened cherry tomatoes
- 2 tablespoons olive oil, plus more for drizzling
- as needed salt
- as needed pepper
Instructions
- 1
Preheat your oven to 180ºC (fan-forced).
⏱️ 10 min•🌡️ 180
- 2
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Season the lamb with salt and sear it skin-side down until beautifully caramelised.
⏱️ 5 min
- 3
Transfer the lamb, skin-side up, to a lined baking tray.
⏱️ 1 min
- 4
Generously sprinkle the chopped herbs over the lamb, scattering any remaining herbs around the tray.
⏱️ 2 min
- 5
Arrange the cherry tomatoes around the lamb.
⏱️ 1 min
- 6
Drizzle with olive oil and lightly season with salt and pepper.
⏱️ 1 min
- 7
Roast in the oven for 30-35 minutes, or until cooked to your preferred doneness. Let the lamb rest, loosely covered with foil, for 5 minutes before carving.
⏱️ 35 min•🌡️ 180
- 8
Serve with green beans and potatoes for a delicious, hearty meal. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Herbed Lamb Rump Roasts
- 2 Farm88 pasture-fed lamb chump roasts
- 1/4 bunch fresh rosemary leaves, chopped
- 1/4 bunch fresh thyme leaves, chopped
- 250 g vine-ripened cherry tomatoes
- 2 tablespoons olive oil, plus more for drizzling
- as needed salt
- as needed pepper
Instructions
- 1
Preheat your oven to 180ºC (fan-forced).
⏱️ 10 min•🌡️ 180 - 2
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Season the lamb with salt and sear it skin-side down until beautifully caramelised.
⏱️ 5 min - 3
Transfer the lamb, skin-side up, to a lined baking tray.
⏱️ 1 min - 4
Generously sprinkle the chopped herbs over the lamb, scattering any remaining herbs around the tray.
⏱️ 2 min - 5
Arrange the cherry tomatoes around the lamb.
⏱️ 1 min - 6
Drizzle with olive oil and lightly season with salt and pepper.
⏱️ 1 min - 7
Roast in the oven for 30-35 minutes, or until cooked to your preferred doneness. Let the lamb rest, loosely covered with foil, for 5 minutes before carving.
⏱️ 35 min•🌡️ 180 - 8
Serve with green beans and potatoes for a delicious, hearty meal. Enjoy!