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Roast Herb Crusted Yorkshire Lamb Rump

  • 1 Yorkshire Lamb Rump
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 tsp parsley, chopped
  • 1 small garlic clove
  • 215g of Dijon mustard
  • 80g of breadcrumbs
  • 50ml of olive oil
  • salt
  • pepper

For the sauce

  • 20g of shallots
  • 50ml of dry white wine
  • 1 bay leaf
  • 200ml of brown chicken stock
  • 20g of butter
  • salt
  • pepper

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.

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Hot Tips

For the perfect result use a temperature probe to measure the internal temperature of the lamb. If overcooked, lamb rump becomes very tough.