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Roasted Lamb Rump with Oregano
It’s no secret I love lamb and this cut is one of my favourites. It gives the impression of the delicious whole roast leg, but is much faster to cook and melt-in-the-mouth tender. It should be stuffed, rolled and tied as long as possible before cooking, preferably the day before but a minimum of an hour. This also works in with my philosophy of having most of the work done before my friends arrive!
Serves 6
- 4 lamb rumps, around 350-400g each
- 2 cloves garlic, chopped
- 1 cup fresh oregano, chopped
Salt
- Freshly ground black pepper
- 2 tbsp dried oregano
- Olive oil
- Preheat oven to 180°C.
- Turn lamb rump upside down on chopping board. Carefully create a split lengthwise, only cutting about 2/3 of the way through the rump.
Combine the garlic and oregano, and stuff ¼ of the mix into the incision of each rump. Tie with cooking twine to create a neat cylindrical shape.
- Combine the ½ tablespoon dried oregano with plenty of salt and pepper and scatter on a tray. Roll a lamb rump through the seasoning to coat thoroughly. Repeat with remaining rumps.
- Seal the rumps in a frying pan with olive oil, until all sides are golden brown. Transfer to a baking tray (or use frying pan if it has an oven proof handle) and bake at 180* for around 10 minutes. Test by piercing with a skewer, pink juices indicate a medium roast, bright red would indicate a little further cooking time required. Rest the meat for 10 minutes before slicing and serving.
Serve with a fresh mint and cucumber yoghurt. (See below).
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Mint and Cucumber yoghurt
- 2 cups natural Greek style yoghurt
- 3/4 cup fresh mint leaves, chopped
- 2 Lebanese cucumbers, seeds removed, grated
- 2 tsp very fine lemon zest
- Freshly ground black pepper, to taste
Combine all ingredients in a bowl and chill until ready to serve. For a thicker yoghurt, strain through muslin over a bowl for an hour or so. |
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