This lamb rump recipe is all about simple, fresh flavours and quality ingredients. Lamb steaks are beautiful cooked to a blushing medium rare, but you can cook them to your preferred doneness using the temperatures below.
Served with light whipped feta and pan-roasted courgette, this makes for a simple but impressive meal.
How to Cook Lamb Rump Steaks
The best way to cook perfect rare, medium or well done lamb rump steaks is to use an instant-read meat thermometer like the Thermapen. Cooking to temperature, not time, will ensure you get the colour and texture you're after. Cook your lamb to the following temperatures:
Rare lamb: 52 °C
Medium lamb: 60 °C
Well done lamb: 71 °C
Lamp Rump Steaks Recipe
- Prep: 15-10 minutes
- Cook time: 15-20 minutes
- Difficulty: Easy
Ingredients
- 4 good quality lamb rumps (approx. 200-250g each)
- ½ cut bulb of garlic
- A few sprigs of rosemary
- Good sea salt
- Cracked black pepper
- A knob of butter
- Rapeseed or vegetable oil
- 200g feta
- 100g creme fraiche
- A handful of mint, finely chopped
- A good grate of lemon zest
- 2 medium courgettes cut lengthways
- Squeeze of lemon
Directions
- Preheat your oven to 180 ºC/350 ºF or gas 4. Take your lamb rumps out of the fridge and allow 15-20 minutes to come to room temperature. This helps with a nice even cook.
- Whilst the lamb is coming to room temperature, whip up the feta, creme fraiche, mint, and lemon in a mixing bowl until nice and airy ready to garnish your lamb.
- Carefully score the top fat of the rumps in a crisscross pattern with a nice sharp knife to allow the fat to render down.
- Rub the rumps with a little oil and season well with salt and black pepper. Place your pan on a medium/high heat and once hot place the rumps skin-side down to be met with a nice sizzle. Cook on this side for 2-3 minutes until you have nice golden rendered fat.
- Turn the rumps over and add the butter, garlic, and rosemary. Baste the lamb with the foaming butter and gently brown on all sides.
- Place the rumps in the preheated oven and cook until the internal temperature reaches your desired doneness on your Thermapen. I went for 60-65 ºC which took around four minutes but check after three. Once at temperature take the rumps out of the oven and place on a chopping board to rest.
- Whilst resting place the courgettes flesh-side down in the same pan with the lamb cooking juices and cook for a few minutes until caramelised and golden. Finish with a little lemon juice.
- Once rested, slice your lamb rumps and serve with a generous spoon of whipped feta and the pan-cooked courgette. This goes very well with a nice saline dry white wine like a Greek Assyrtiko.
