A lamb roast fit for a weeknight. It's hard to resist when served with green beans, olives and tomatoes.

What you need to know before you start

This simple yet impressive French-style dish is a great option when you want something hearty and filling. This recipe calls for 4 x 225g lamb rumps tied, so you can ask your butcher for assistance, otherwise you may need to do this step yourself with kitchen string. 

You’ll also need other basic cooking equipment like a frypan, baking dish, saucepan and an oven. If you have an ovenproof frypan and would like to skip some washing up, use the same pan to brown the meat and roast in the oven instead of transferring the lamb to a baking tray.

Why is this the best roasted lamb rump a la Provencale recipe?

Typical of Provencal cooking, this roast lamb recipe by chef and restaurateur Marco Pierre White heroes ingredients and flavours found in the southeastern region of France. Olive oil, herbs, olives and tomatoes sing in accompaniment with tender and succulent lamb rump.

Ready in just 40 minutes (with half of that time waiting for the lamb to roast!), it's the perfect recipe to share with friends and family when you’re craving something delicious but don’t want to spend hours in the kitchen. 

What temperature should lamb rump be cooked at?

225g of seared lamb rump should be cooked in an 180°C oven for 20 to 25 minutes for medium. For rare, cook for 15 minutes and for well done, cook for 30 minutes. While this recipe calls for the lamb to be roasted in an oven, you also have the option of using an air fryer. If doing so, sear the meat in a frypan before popping it into an air fryer at 180°C for 15 minutes.

What ingredients you’ll need 

Extra virgin olive oil: A staple in Provencal cooking, extra virgin olive oil helps to infuse the flavours of the herbs through the lamb, while imparting a fruity and slightly peppery flavour to the dish. 

Lamb rump: The hero protein in this recipe. Lamb rump adds richness and depth of flavour to the roast, with a stronger lamb flavour to pair well with the robust herbs. 

Rosemary: Rosemary has a strong, aromatic quality that complements the rich flavours of the lamb.

Thyme: Thyme imparts a subtle yet distinctive herbaceous flavour with earthy, slightly minty and lemony notes.

Vine-ripened cherry tomatoes: The sweetness from the roasted cherry tomatoes contrasts the savouriness and richness of the lamb. 

Green beans: Green beans add a fresh crisp flavour to help balance the dish. 

Black olives: Another staple in Provencal cuisine, olives add a distinct salty briny flavour to add complexity to the lamb. Small niçoise olives are traditionally from Provence, but any olives could work in this dish.

Lemon: A squeeze of lemon juice over the green beans adds brightness and acidity. 

How do you tie a rump roast?

Tying a rump roast (also known as trussing) is a technique used in cooking to create a uniform shape for even and consistent cooking. It also allows the rump to hold its shape when sliced, resulting in a neater appearance. If you’re tying the lamb yourself, follow these simple steps:

Take a long piece of kitchen string and position the rump on top in the centre. Bring the ends of the twine together and tie a knot to secure it in place. Continue tying the roast at regular intervals at around 2.5cm apart. Trim off any excess. When the lamb is cooked and rested, you can carefully remove the string. 

How to store leftover roasted lamb rump

Store any cooled leftovers in an airtight container in the fridge and enjoy within three to four days. Resist the urge to slice the lamb before storing, as sliced meat tends to dry out more quickly and can overcook when reheating.

What to serve with roasted lamb rump a la Provencale

In this recipe, the roasted lamb rump is served alongside green beans, olives and roasted tomatoes. Turn it into a feast and pair it with a side of golden potatoes, steamed veg and a baguette. For something lighter, a herby couscous or a brown rice grain salad would also make great accompaniments. 

To make a statement at the dinner table, place the lamb rump with accompaniments on a larger platter at the centre. Bring out a carving knife, fork and tongs and serve each guest with a generous portion of lamb, followed by the green beans, tomatoes and any sides. 

Drink pairings with roasted lamb rump a la Provencale

With its Mediterranean flavours and herbaceous notes, pair this roasted lamb rump with French reds such as a Bordeaux, merlot or a robust drop such as a Bandol. 

If you love Marco Pierre White's roasted lamb rump a la Provencale recipe, try this 

In the mood for lamb? Experiment with more cuts, flavours and cuisines with our favourite lamb recipes:

• Lamb leg marinated in yoghurt and pecans with chickpeas
• Dan dan shepherd’s pie
• Lamb shanks with chana dal