Name: Lamb rump with zucchini, peas and mint
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 garlic cloves, crushed; 1 tbsp dried native thyme or dried thyme; 1 tbsp dried oregano, preferably greek; 80 ml (⅓ cup) olive oil; 4 lamb rumps (250gm each), fat cap on and trimmed, at room temperature; 2 zucchini, thinly sliced; 300 gm frozen peas, thawed; ½ cup (loosely packed) torn flat-leaf parsley; ½ cup (loosely packed) torn mint; 100 gm cocktail onions, halved; Goat's curd or soft goat's cheese, to serve; Preserved lemon dressing; ¼ preserved lemon, flesh discarded, rind rinsed and finely chopped; ½ garlic clove, crushed; 80 ml (⅓ cup) extra-virgin olive oil; 2½ tbsp lemon juice, plus finely grated rind of 1 lemon

Lamb rump with zucchini, peas and mint

What goes better than lamb with mint? A preserved lemon dressing makes a fine addition.

Serves 4

Prep

15M

Cook

15M

Total

30M

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

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Ingredients

3 garlic cloves, crushed

1 tbsp dried native thyme or dried thyme

1 tbsp dried oregano, preferably greek

80 ml (⅓ cup) olive oil

4 lamb rumps (250gm each), fat cap on and trimmed, at room temperature

2 zucchini, thinly sliced

300 gm frozen peas, thawed

½ cup (loosely packed) torn flat-leaf parsley

½ cup (loosely packed) torn mint

100 gm cocktail onions, halved

Goat's curd or soft goat's cheese, to serve

Preserved lemon dressing

¼ preserved lemon, flesh discarded, rind rinsed and finely chopped

½ garlic clove, crushed

80 ml (⅓ cup) extra-virgin olive oil

2½ tbsp lemon juice, plus finely grated rind of 1 lemon

Method

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.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles