Lemon, Rosemary and Garlic Roasted Lamb Rump

The Recipe

Lemon, Rosemary and Garlic Roasted Lamb Rump.

This Lamb Rump recipe makes the most of what is available in early spring, what is traditionally thought to be a hungry gap period before the summer glut. However, this period is filled with the short season of delicious locally-grown English asparagus available to purchase from Cowdray Farm Shop.

Paired with lamb that is reared on the Estate by local farmers and is butchered on-site by our butchery team, creates a delicious supper or Sunday lunch. All ingredients are available to buy from Cowdray Farm Shop.

How did you find this recipe? Let us know by getting in touch with the team at Cowdray or tagging @cowdrayestate on Instagram. View other recipes from Cowdray Farm Shop & Café here.

Method

To marinade the lamb, add to a bowl along with the rosemary, garlic, lemon peel, lemon juice and season with salt and pepper. Cover and place in the fridge for approx. 3 hours.

Preheat the oven to 180°C fan.

On a medium heat, place the lamb and the marinade contents into a heavy bottomed frying pan and render the skin gently until browned, then place into the oven for 12- 15 minutes.

Meanwhile cook the new potatoes in a pan of boiling water

Once cooked, drain well and crush gently with a fork. Season to taste combine with the olives, olive oil and parsley.

2 minutes before the lamb comes out the oven add the asparagus to the pan.

Remove the lamb from the oven and leave to rest for 10 minutes.

Carve the lamb into thin slices and serve with the crushed potatoes and asparagus