Lamb Rump Roast
This small, boneless lamb rump roast is ideal for a midweek meal or a simple weekend roast dinner. With a cooking time of around 20 minutes, you can have tender, juicy lamb on the table in no time. This budget-friendly cut delivers big on flavor and tenderness, proving that a satisfying lamb roast doesn’t have to be complicated or time-consuming.
Lamb rump, the perfect mini roast
If a lamb roast sounds intimidating, this recipe is for you. Lamb rump is a manageable size, boneless, and cooks in just 30 minutes (plus resting time).
This fuss-free roast recipe uses only 4 ingredients, making it ideal for a quick weeknight meal—similar to pan-seared lamb shoulder chops.
Serve it with lamb gravy and roast vegetables, or slice it up for salads, to make lamb pizza, or wraps. My mint chimichurri also makes a delicious side.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Lamb rump – This lamb cut might not be readily available in the supermarket. Ask your butcher to prepare it for you – trust me, it’s worth the extra trouble. Compared to other premium lamb cuts like the rack or loin, rump is often more affordable. Remove any excess fat if you’re after a milder flavor.
- Oil – You’ll need a heat resistant vegetable oil such as avocado oil or vegetable oil to sear the lamb rump.
- Seasoning – Salt and freshly ground pepper add a base flavor but you can also rub it with a garlic clove or add a za’atar crust similar to my lamb loin recipe after searing the rump.
How to cook lamb rump
See the recipe card for full information on the method.
Searing lamb rump in hot cast iron skillet.
Removing lamb roast from oven – ready to rest!
Recipe tips
Remove or score the fat cap: Some rump cuts come with a thick fat cap. Either remove the cap or trim it to about 1/4 inch thick. This ensures it cooks evenly and doesn’t remain too thick and chewy. Afterwards score the fat in a crosshatch pattern (like a diamond pattern).
Lock in the moisture: Sear the rump well in a hot cast iron pan to add some color and lock in the juices. Oven roasting afterwards ensures even cooking throughout.
Don’t Overcook: Lamb roasts are best served medium-rare to medium for optimal tenderness. Use a meat thermometer to check the internal temperature.
Rest Before Slicing: Let the lamb rest for 5-10 minutes before slicing to allow the juices to redistribute, resulting in a more tender and flavorful result.
Storage
Store cooked lamb roast in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze sliced cooked lamb in airtight containers for up to 3 months.
More easy lamb recipes
For more quick and easy lamb dishes, check out the following recipes:
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Lamb Rump Roast
Ingredients
- 1 lb lamb rump
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp vegetable oil heat-resistant
Instructions
- Take the lamb rump out of the refrigerator 30 minutes before cooking for it to come to room temperature. This allows for even cooking. Preheat the oven to 350F (180C).1 lb lamb rump
- Pat dry the lamb rump with a paper towel. Season generously with salt and ground black pepper on all sides.1 tsp salt, 1/2 tsp ground black pepper
- Heat a cast iron skillet or other oven-proof pan over high heat. Add the heat tolerant oil such as vegetable or avocado oil. Once heated and shimmering, add the seasoned lamb rump. Sear on each side 2 minutes for a crust to form and flavor to develop.1 tbsp vegetable oil
- After searing the lamb, transfer the skillet to the oven and roast for 15 minutes or until the internal temperature reaches 130-140F (55-60C) for medium rare or 140-150F (60-65C) for medium.
- Rest the lamb roast for at least 10 minutes before slicing it against the grain. Serve with lamb gravy or mint chimichurri sauce and your favorite roast lamb sides.
