ROAST RUMP OF LAMB
A lot of people have never heard of rump of lamb but if you know your anatomy you can surely guess where it comes from. It's the butt-cheek. Yep, thats right. But don't be alarmed.At the risk of sounding like i'm trying to talk to a simpleton, a sheep will yield two rumps. They're roughly the size of a girly fist, will weigh somewhere between 12-14 oz, and are almost pure meat with skin on the top side only that crisps up a treat.
Pre-heat your oven to 185 °C.
1 rump per person
Freshly ground black pepper and Maldon sea salt to taste. (Please don't be afraid of salt!)
A splash of vegetable oil
1 small sprig of rosemary
Add the oil to a pan and heat until smoking. Season the lamb with salt and pepper and add to the pan, skin side down. Give it a minute or so to brown then turn over and repeat. In fact, repeat on all sides until the meat is completely sealed. Flip skin side down again to ensure a crispy skin, place the rosemary on top and stick it in the oven for about 12 minutes.
This will give a wonderfully pink lamb but you can't eat it yet! You've got to take the lamb from the pan and put it on a plate to rest. About ten minutes should do. This will allow the meat to relax, become more tender and pink right through. Any juices left on the plate should be added to the accompanying sauce.
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