Fast Recipes

Lamb rump with zucchini, peas and mint

What goes better than lamb with mint? A preserved lemon dressing makes a fine addition.
Lamb rump with zucchini, peas and mintWilliam Meppem

Lamb rump has a great balance of depth of flavour, tender flesh and a layer of fat that crisps up nicely when cooked.

Loading the player...


Preserved lemon dressing


1.Preheat oven to 200°C. Combine garlic, dried herbs and half the oil in a large bowl and season to taste, then add lamb and rub mixture all over. Heat remaining oil in a large frying pan over high heat, add lamb and brown well (2-3 minutes each side). Transfer to a baking tray and roast until cooked to your liking (8-10 minutes for medium-rare). Cover loosely with foil and rest for 5-10 minutes.
2.Meanwhile, for preserved lemon dressing, whisk ingredients in a small bowl and season to taste.
3.Combine zucchini, peas, fresh herbs and onions in a bowl, drizzle with dressing, season to taste and toss to combine. Spread a little goat’s curd on serving plates, top with sliced lamb rumps, season and serve with zucchini salad.

Related stories