Rump of lamb coated with a mustard, rosemary and parsley crust. Roasted in the oven and served pink. A great Sunday main course.
Preheat the oven to 200'C.
Pick the leaves from the parsley and rosemary. Finely chop the garlic.
Place these ingredients in a food processor with the bread, seasoning and olive oil and blitz until you have a fine breadcrumb consistency.
Score the fat on the lamb rumps in a criss cross pattern.
Heat a frying pan until hot with some sunflower oil.
Season the lamb with salt and pepper and colour each side of the lamb until golden brown.
Brush the fat side of the lamb with the mustard and then sprinkle on the breadcrumbs. Pat down to make sure it has stuck.
Transfer to the oven and cook for 10-15 minutes depending on the size of the portion.
Allow to rest for 5 minutes before serving.
«The key to pink and tender lamb is resting. Make sure the lamb rump is springy when you take it out of the oven and then allow it to rest for atleast 5 minutes before carving.»