Lamb Entertaining

Brendan's lamb rump with green sauce

Name: Brendan's lamb rump with green sauce recipe
Yield: 2
Ingredients: 1 tbs olive oil; 500-700g (approx. 2) whole lamb or goat rump; 2 dill pickles, drained, finely chopped; 1 tsp capers, rinsed and finely chopped; 3 spring onions, finely chopped; 1 cup loosely packed flat-leaf parsley leaves, finely chopped; 1 tsp Dijon mustard; 2 tsp red wine vinegar; 100ml extra virgin olive oil, plus extra as needed

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by delicious. team

delicious. team

Nov 23, 2020

Images and text from The Ethical Omnivore by Laura Dalrymple and Grant Hilliard (Murdoch Books, RRP $39.99). Photography by Alan Benson.

1 tbs olive oil
500-700g (approx. 2) whole lamb or goat rump
2 dill pickles, drained, finely chopped
1 tsp capers, rinsed and finely chopped
3 spring onions, finely chopped
1 cup loosely packed flat-leaf parsley leaves, finely chopped
1 tsp Dijon mustard
2 tsp red wine vinegar
100ml extra virgin olive oil, plus extra as needed

Method

1.

Preheat the oven to 190°C. Heat olive oil in an ovenproof frying pan over high heat. Season lamb rumps with salt and freshly ground black pepper and cook, turning, for 3-5 minutes until browned on all sides. Transfer pan to oven and roast for 20-25 minutes for medium-rare or until cooked to your liking. Remove lamb and rest for 5 minutes.
2.

Meanwhile, combine pickle, capers, spring onion, parsley, mustard, vinegar and extra virgin olive oil in a bowl. Add more olive oil to adjust the thickness of the sauce to your liking. Season with salt and freshly ground black pepper.
3.

Slice lamb across the grain and pour over the juices that have collected as it rests. Serve with green sauce and whatever side you like.