This lamb recipe is perfect for two people and perfect for the warmer weather. The roasted lamb rump pairs very well with some seasonal vegetables and with extra zing from the mint sauce.

Best Lamb From Morley Butchers

We like to offer our customers the best lamb whatever the times of year. To do this we use a specialist supplier in London’s Smithfield Market. Lamb quality from different farms and producers varies around the UK throughout the year depending on regional and local conditions that effect the grass on which the animals feed.

Whatever the time of year our supplier picks the best grass fed animals for us, so you can be confident that Lamb on our counter will always be the best available.

Ingredients For Roasted Lamb Rump

1 lamb rump portion from Morley Butchers 300 – 400 g
Salt and freshly milled black pepper
5ml/1tsp dried oregano
400g/10oz baby new potatoes, thinly sliced
45ml/3tbsp rapeseed or olive oil
½ bunch fresh asparagus, trimmed and halved lengthways

For the Mint Dressing

1 large handful fresh mint
60ml/4tbsp good balsamic vinegar

Cooking Method For Roasted Lamb Rump

If you meat has been kept in the fridge remove it and allow it to come at to room temperature. Next preheat your oven to Gas mark 6, 200°C, 400°F.

Season the steaks well with salt and pepper then dust with the oregano on both sides.

Put the potatoes in a shallow baking tray and coat in the oil, shake well so they are evenly covered and cook in the oven for 20 minutes.

Remove the tray from the oven, scatter over the asparagus, position the lamb on top of the potatoes and cook for 15-20 minutes, turning once.

To prepare the dressing, mix the sauce ingredients together in a small bowl and stir well.

Arrange the potatoes, asparagus and lamb on a serving board, drizzle over the dressing and serve immediately.

This lamb rump recipe comes from the Simply Beef and Lamb – give them a visit for some more meaty recipes