Lamb rump
Pan sear, roast and rest, a lovely ‘mini roast’.
A great alternative when you are not cooking for numbers or do not require a bone in cut of meat.
Also suitable for stir-fries or thin sliced in salads (think Greek flavours EVOO, feta, cucumber, olives.)
Rump is a real treat for a dinner party to accompany a rack and perhaps a salad of pearl barley (quinoa, freekah or bulghar wheat), roasted eggplant, feta, roasted red pepper and mint, simply dressed with EVOO and lemon zest.
