This makes a great lunchtime roast with either a selection of winter vegetables or a summery salad.
Preheat the oven to 230°C/gas mark 8
Now prepare the lamb. In a blender or food processor, blitz the herbs and garlic together until they look finely chopped. Pulse in the bread crumbs until just mixed through and set aside
Place a roasting pan over a high heat and add the olive oil. Season the lamb and seal until lightly golden brown all over. Transfer to the oven and roast for 4 - 5 minutes
Remove the lamb from the oven and baste in the juices from the pan. Spread the mustard over the large meaty side (opposite to the fat) and sprinkle generously with most of the herb mixture. Return the meat back to the oven and cook for around 4 - 5 minutes for a medium finish
Remove and allow to rest for 5 minutes, sprinkling with a little more of the herb mix
To make the sauce, remove some fat from the lamb roasting tray and heat in a small pan. Add the shallots and leave to sweat until soft and lightly browned, then deglaze the pan with the wine
Add the bay leaf and simmer until the wine reduces and the pan is almost dry. Then, add the chicken stock and reduce by 2/3, whisking in the butter and checking the seasoning to finish.
For the sauce
For the perfect result use a temperature probe to measure the internal temperature of the lamb. If overcooked, lamb rump becomes very tough.
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