This cut comes from where the loin meets the leg and although it is sometimes cut into steaks or chops, it also makes a good little roasting joint that only needs browning on all sides then 10 or 12 minutes in the oven to produce a succulent supper for two.
Its speed of cooking means it’s a favourite in restaurants and according to one article I read, for romantic dinners à deux. I’m not sure how romantic a lamb rump is but it’s certainly very tender.
I used rosemary with the lamb and thyme with the roasted squash, complementary but contrasting flavours and textures. Simple but tasty.
Lamp Rump with Rosemary and Roasted Squash
2 lamb rumps
For the marinade:
2 tbsp fresh rosemary, finely chopped
2-3 tbsp olive oil
5-6 garlic cloves, peeled and crushed
Salt and pepper
Juice of half a lemon
For the roasted squash:
1 butternut squash, peeled, deseeded and cut into chunks
2-3 tspn fresh thyme leaves, picked from stems
3-4 garlic cloves, peeled and chopped
1-2 tbsp olive oil
Salt and pepper
Preheat the oven to 400F/200C/Gas Mark 6.
Mix the marinade ingredients together and put the meat in the marinade for around an hour. Set aside.
Put the pumpkin chunks in a roasting tin with the oil, thyme and chopped garlic, season with salt and pepper and roast in the oven, uncovered, for 30-40 minutes until slightly charred and caramelised at the edges.
Pat the meat dry, heat 1-2 tbsp of oil in a frying pan and brown the lamb rumps all over. Put them in the oven for 10-12 minutes then allow to rest for at least five minutes.
Slice the meat thickly and serve with the roasted pumpkin. We also ate dauphinoise potatoes.