A delicious cut of meat, accentuated by the parsnip and mint crust. Very easy to cook, and takes no time at all. Serve with roasted baby potatoes and any vegetables that you have.
Serves: 4
Preparation Time: 15 minutes
Cook Time: (20 minutes pink, 30 minutes well done)
INGREDIENTS:
4 lamb rumps, 5 oz each
1 large parsnip, peeled and grated
3 sprigs of mint, leaves removed and finely chopped
2 tbsp of olive oil
1 clove of garlic, crushed
For the Vegetables
20 small potatoes in their skins, washed
2 tbsp olive oil
1 large sprig of rosemary, leaves removed and chopped
METHOD:
Heat the oven to 170 C/340 F.
Toss the baby potatoes in the olive oil and rosemary. Add seasoning if required.
Place in the oven and bake for 40 minutes.
Mix the grated parsnip, chopped mint, garlic and 1 tbsp of olive oil in a bowl. Rub the lamb rumps with the remaining olive oil.
Put the lamb rumps into the bowl and ‘pat’ the crust on to the top of each rump. Place in a shallow baking dish.
Once the potatoes have been cooking for 25 minutes, place the lamb in the oven to roast.
Serve with your own choice of vegetables and homemade gravy.