Lamp Rump Recipe

Lamb rump is a tender, flavourful cut that’s perfect for a hearty meal. This recipe will guide you through creating a delicious lamb rump dish that showcases the quality of Scottish lamb, ideal for any occasion. Follow these steps for a succulent and satisfying meal that will impress your family and friends.

Ingredients:

For the Lamb Rump:

2 lamb rumps (about 250g each)
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and freshly ground black pepper
For the Red Wine Jus:

250ml red wine
250ml beef or lamb stock
1 shallot, finely chopped
1 sprig fresh thyme
1 sprig fresh rosemary
1 tablespoon unsalted butter
Salt and pepper to taste

For the Vegetables:

300g baby potatoes, halved
200g carrots, peeled and sliced
200g green beans, trimmed
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Prepare the Lamb Rump:

Preheat your oven to 180°C (350°F).
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
Rub the mixture all over the lamb rumps, ensuring they are well coated.
Heat a large ovenproof frying pan over medium-high heat. Sear the lamb rumps, fat side down, for about 3-4 minutes until nicely browned.
Turn the lamb rumps and sear the other side for another 2-3 minutes.
Roast the Lamb Rump:

Transfer the frying pan to the preheated oven and roast the lamb rumps for 12-15 minutes (depending on the size) for medium-rare, or longer if you prefer your meat well done.
Once cooked to your liking, remove the lamb from the oven and let it rest on a warm plate, covered with foil, for about 10 minutes.
Prepare the Vegetables:

While the lamb is roasting, prepare the vegetables.
Toss the baby potatoes and carrots in olive oil, salt, and pepper. Spread them out on a baking tray and roast in the oven for 25-30 minutes, or until tender and golden.
Steam the green beans for 4-5 minutes until they are tender but still crisp.
Make the Red Wine Jus:

In the same frying pan used for the lamb, add the chopped shallot and cook over medium heat until softened.
Pour in the red wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
Add the beef or lamb stock, thyme sprig, and rosemary sprig. Simmer until the liquid has reduced by half, about 10-15 minutes.
Strain the sauce into a clean saucepan and whisk in the butter until the sauce is glossy. Season with salt and pepper to taste.
Serve:

Slice the rested lamb rumps into thick slices.

Arrange the roasted baby potatoes, carrots, and steamed green beans on plates.
Place the sliced lamb rump on top of the vegetables and drizzle with the red wine jus.
Serve immediately and enjoy the delicious flavours of Scottish lamb rump.
This lamb rump recipe is a wonderful way to enjoy the rich, tender meat that Scottish butchers are known for. Perfect for a special dinner or a weekend treat, this dish brings out the best in local, quality produce. Happy cooking from Gilmour Butchers