Fast Recipes

Lamb rump with zucchini, peas and mint

By Max Adey
  • Serves 4
Lamb rump with zucchini, peas and mint
Lamb rump with zucchini, peas and mint

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 (1⁄3 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
  • 1/2 cup (loosely packed) torn flat-leaf parsley
  • 1/2 cup (loosely packed) torn mint
  • 100 gm cocktail onions, halved
  • goat's curd or soft goat's cheese, to serve
Preserved lemon dressing
  • 1/4 preserved lemon, flesh discarded, rind rinsed and finely chopped
  • 1/2 garlic clove, crushed
  • 80 ml (1⁄3 cup) extra-virgin olive oil
  • 2 1/2 tbsp lemon juice, plus finely grated rind of 1 lemon


  • 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.