Lamb Rump Roast

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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.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: American

Servings: servings

Calories: 467kcal

Author: Caro Jensen

Ingredients

1 lb lamb rump
1 tsp salt
1/2 tsp ground black pepper
1 tbsp vegetable oil heat-resistant

US Customary - Metric

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.

Notes

Measure the following temperatures using a meat thermometer inserted into the thickest part of the lamb rump:

Medium-rare: 130-140°F (55-60°C) - This is generally considered the ideal doneness for lamb rump, as it results in a tender and juicy piece of meat with a pink center.

Medium: 140-150°F (60-65°C) - The lamb will be slightly firmer with a light pink center.

Medium-well: 150-160°F (65-70°C) - There will be very little pink remaining, and the lamb will be noticeably firmer.

Well-done: 160°F (70°C) and above - The lamb will be cooked through with no pinkness, but it may be drier and less tender.

Remember to let the lamb rest for at least 10 minutes after cooking. The internal temperature will continue to rise slightly during this time (carryover cooking).

Nutrition