Lamb Rump with Rosemary and Roasted Squash

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

Image of lamb rump, carved

Ingredients:

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

Image of squash ready for the oven

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

Method:

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.

Image of finished dish

4 thoughts on “Lamb Rump with Rosemary and Roasted Squash

  1. I am so jealous – you seem to have an inspired butcher who comes up with these cuts I’ve never heard of, let alone seen. This looks and sounds delicious, and only 10-12 minutes in the oven! I’m impressed. Ken

    • Hi Ken, it’s sometimes also known here as chump or chump end if that helps identify it – I’m sure a good butcher your end would cut some for you. Mine is butchered by the man who farms the lamb – field to plate pdq!

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