BONELESS RUMP – CAP ON from Silver Fern Farms
One of the juiciest cuts available, the subtle and distinctive flavours of our New Zealand lamb rump are accentuated by the natural fat cover.
Note: 1.2g serves approximately 4 portions.
Lamb Rump Seared and Roasted
Step 1: Bring to Room Temperature
Take the lamb rump out about 30 minutes before you want to start cooking and let it sit at room temperature. Pat the rump dry with paper towels and season it to taste with kosher salt and freshly ground black pepper.
Step 2: Preheat Oven and Stove
Heat the oven to 350 degrees Fahrenheit. Heat a couple tablespoons of oil, or oil and butter on the stove in an oven-safe pan. Use medium-high heat on the stove.
If you’re watching your saturated fat intake, as recommended by Mayo Clinic, skip the butter.
Step 3: Sear Your Lamb
Sear the lamb rump skin-side down until the skin starts to curl at the edges, about 2 to 3 minutes. Turn the lamb rump and sear another 2 to 3 minutes.
Step 4: Bake and Rest
Transfer the pan to the oven. Roast the rump for 10 minutes for medium-rare and 12 minutes for medium. Take the pan from the oven and set the rump on a plate to rest for 5 or 10 minutes.
Step 5: Drain and Add Aromatics
Drain the all the fat from the pan except about 1 tablespoon and return it to the stove if you want to make a quick pan sauce. Saute minced aromatics, such as shallots and garlic, with a tablespoon or so of flour until browned.
Step 6: Boil Some Stock
Deglaze the pan with a scant pouring of dry wine and add about a cup or so of stock. Bring the stock to a boil and cook until thickened, about 5 minutes.
Step 7: Slice and Serve
Slice the lamb rump across the grain into 1/4- to 1/2-inch-thick slices.
Check the internal temperature of your lamb before serving. According to the Academy of Nutrition and Dietetics, the minimum temperature for safe consumption of lamb is 145 degrees Fahrenheit. Lamb also needs to rest for three minutes prior to serving.
Spoon the pan sauce over the sliced lamb and serve.