Tender roasted lamb rump served with a rich rosemary jus and a refreshing mint ranch dressing. Finished with a drizzle of Olivani Extra Virgin Olive Oil for a perfectly balanced, flavour-packed dish.
Ingredients
Serves:
- 4 each lamb rumps (approx. 200g each)
- 10 mL Olivani Extra Virgin Oil (Olivani Olive Oil Extra Virgin 4 l)
- 4 each Sprigs fresh rosemary
- 4 each cloves garlic, smashed
- each Salt and cracked black pepper
- 2 each sprigs fresh rosemary
- 250 mL good quality beef or lamb stock
- 60 mL red wine
- 5 mL Olivani Extra Virgin Oil
- each salt and black pepper
- 20 mL Oli & Vin Ranch Dressing (Oli & Vine Mayonnaise Dressing Ranch 1 l)
- 10 mL fresh mint leaves, finely chopped
- 5 mL lemon juice
- some mL Olivani Extra Virgin Oil to drizzle
Method
ROASTED LAMB RUMP
4 lamb rumps (approx. 200g each)
2 tbsp Olivani Extra Virgin Olive Oil
4 sprigs fresh rosemary
4 cloves garlic, smashed
Salt and cracked black pepper
ROSEMARY EVOO JUS
2 sprigs fresh rosemary
250ml (1 cup) good quality beef or lamb stock
60ml (¼ cup) red wine
1 tbsp Olivani Extra Virgin Olive Oil Salt and black pepper
MINT RANCH DRESSING
4 tbsp Oli & Vine Ranch Dressing
2 tbsp fresh mint leaves, finely chopped
1 tsp lemon juice
TO FINISH
Olivani Extra Virgin Olive Oil, to drizzle
- Combine the Oli & Vine Ranch Dressing, chopped mint and lemon juice in a small bowl. Stir well, taste and adjust with extra mint or lemon as needed. Refrigerate until ready to serve.
- Remove the lamb rumps from the fridge 30 minutes before cooking. Preheat the oven to 200°C fan-forced.
- Pat the lamb dry with a paper towel and season generously on all sides with salt and cracked black pepper. Heat the Olivani Extra Virgin Olive Oil in a large oven-safe frypan over high heat until just beginning to smoke. Sear the lamb rump fat side down first for 3 to 4 minutes until the fat cap is deeply golden and rendered. Turn and sear on all remaining sides for 1 to 2 minutes each. Add the rosemary sprigs and smashed garlic to the pan and baste the lamb briefly. Transfer the pan to the oven and roast for 10 to 12 minutes for medium, or until the internal temperature reaches 62°C. Rest on a warm plate loosely covered with foil for 8 minutes.
- While the lamb rests, make the jus. Discard the garlic and rosemary from the pan and place over medium-high heat. Add the red wine and scrape up any caramelised bits from the base of the pan. Add the stock and the fresh rosemary sprigs and simmer for 8 to 10 minutes until reduced by half and glossy. Remove the rosemary, remove from the heat and whisk in the Olivani Extra Virgin Olive Oil. Season with salt and pepper.
- Slice each lamb rump thickly and arrange on warmed plates. Spoon the rosemary EVOO jus over and around the lamb. Dot or drizzle the mint ranch dressing alongside.
- Finish with a drizzle of Olivani Extra Virgin Olive Oil. Serve with creamy potato mash or your favourite greens