Roast Lamb Rump


  • 15m (1 Tbsp) olive oil 
  • 15ml (1 Tbsp) lemon juice 
  • 1/8 tsp flaky sea salt 
  • 1/8 tsp freshly ground black pepper 
  • 360g (1) lamb rump (trimmed of silverskin & excess fat)


Place olive oil, lemon juice, salt and pepper in a non-reactive bowl. Add lamb rump and leave to marinate at room temperature for 2 hours.

Heat a heavy-based fry pan or grill plate to hot.

Remove lamb from marinade and place pan or grill plate. Sear for 2-3 minutes on each side to create browning.

Turn lamb back onto the first side and cook for 8-10 minutes. Turn over and cook for a further 8-10 minutes or until lamb is cooked medium-rare.

Remove lamb from pan or grill plate. Place on a dinner plate and cover with heavy tea towels. Rest lamb for 10 minutes.