This is one of my favourite meals. Growing up in Maine, there was no such thing as lamb in our grocery stores. Fast forward to when I moved to Australia and lamb is BIG on the menu here. It took a while to warm up to it but now I love it.
It takes about 8 minutes to poke the sirloin with a knife and pop in a sliver of garlic. Rub a little oil on top, season with salt and pepper, and sprinkle chopped rosemary and thyme.
Do you have a meal that stands out as a life-changing event? I think we all do and this is mine. Cooked to medium rare, this lamb is succulent and delicious. I paired with roast potatoes and butternut pumpkin/squash.
I hope you’ll try this wonderful lamb. It takes between 20-30 minutes to roast at 200C/400F but check the temperature. For medium-rare like this, I roasted it for 22 minutes.
- 1 lamb rump, approximately 250 grams (about ½ pound)
- 1 tablespoon olive oil
- 2 cloves garlic sliced
- ½ teaspoon dried rosemary leaves (1½ teaspoons freshly chopped)
- ¼ teaspoon dried thyme leaves (1 teaspoon freshly chopped)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Pre-heat oven to 200C/400F
- Take the lamb out about 15-30 minutes before roasting to come to room temperature.
- Pat the lamb rump dry and stab slits in the meat and push a slice of garlic in each slit.
- Rub the lamb with the olive oil and sprinkle salt and pepper and herbs over the meat.
- Place in a roasting pan about the size of the meat and pop it into the oven for 20 minutes for medium. (If your lamb rump is larger, you'll need to cook it longer. Medium should be between 65-70C/145-155F)
- Let the meat rest for 10-20 minutes covered with foil.
- Cut across the grain for tenderness (something I often get wrong) and serve with mint sauce or mint jelly.