Cook This Ep 4: Roast Lamb Rump in under 20 minutes

Family Lamb Roast with root vegetables & Pan Gravy

Serves 4

- 2 lamb rumps, approx 1.5 kg each
- 1lge bunch of rosemary
- 1 head of garlic
- Salt & pepper

Method:

Preheat the oven to 200°C. Truss the rumps to retain shape. Heat a little olive oil in pan and seal the rumps on all sides. In the roasting pan make a bed of the rosemary for the lamb to sit on creating a trivet. Sprinkle the cloves of garlic around and then sit the lamb rumps on the rosemary.
Season the lamb with salt and pepper. Scatter selected root vegetables around the roast.
Place in the oven for approx 15 -20 minutes. (medium rare)
Take the roasted meat from the roasting dish and set the meat aside to rest for 10 minutes before carving and serving.

To make the Pan Gravy:
- 4 tbsp plain flour
- 3 ½ cups beef stock
- freshly ground pepper and salt

Remove the rosemary and garlic, drain away a little of the fat from the pan if it seems excessive (you'll need about one tablespoon of fat). You will be left with a little fat and the brown residue from the roast meat.
Place the roasting dish on the cooktop, over a medium heat. Bring the pan juices to the boil. Add the flour and stir until the flour is well combined.
Reduce the heat a little and cook, stirring often until the flour mixture is well browned. Take care that the mixture does not burn.
Take the roasting dish from the heat and slowly pour in the stock, stirring constantly until well combined. Return the roasting dish to the heat, bring mixture to the boil. Reduce heat and simmer for about 3 minutes, stir occasionally. Season with pepper and salt.

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© Mixed Mediums 2011
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