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Ingredients
Method
- 3 quality lamb rumps, fat scored
- 2 crushed garlic cloves
- 5 thyme sprigs, leaves picked from 2
- Olive oil
- Roast root vegetables and gravy, to serve
- Preheat the oven to 190C. Rub the lamb rumps with thyme leaves, crushed garlic, a drizzle of olive oil and plenty of salt and pepper. Leave to marinate for an hour.
- Add a little oil to a roasting tin and heat on the hob. Brown the lamb rumps for 5 mins on each side, then place a whole thyme sprig on the top of each rump and roast in the oven for 35 mins more medium. Rest for 10 mins, then carve and serve with roast vegetables and gravy. Yum!
1 hr
6 serving
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