Lamb rump has a great balance of depth of flavour, tender flesh and a layer of fat that crisps up nicely when cooked.
- 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
- 1Preheat 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.
- 2Meanwhile, for preserved lemon dressing, whisk ingredients in a small bowl and season to taste.
- 3Combine 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.