Rump of lamb with green sauce

Rump of lamb with green sauce

Juliet Bidwell celebrates this flavoursome meat with heartwarming and tasty recipes.

  • Makes: 4 portions
  • Cook time:
  • 600g rump of lamb (top of the leg)
  • 2tbsp thyme chopped
  • ½ tbsp olive oil
  • salt & pepper
  • Green sauce:

  • 2 handfuls of basil leaves
  • 1 handful of mint leaves
  • 1 large clove of garlic peeled
  • 1tsp Dijon mustard
  • 150ml olive oil
  1. Pre-heat the oven to 200°C.
  2. Score the lamb's fat and rub the meat with thyme, olive oil, salt & pepper. The meat can be left to marinade for up to 24 hours.
  3. Roast in a hot oven for 20 minutes, or until cooked.
  4. Make the green sauce by putting all the ingredients, except the olive oil, in a blender.
  5. Blend until finely chopped and then pour in the olive oil with the motor still running. (If the sauce is too thick, add a little more oil.)
  6. Season with salt & pepper.

Cook's tip:I like to serve the lamb with roasted autumn vegetables, such as aubergines, peppers, courgettes, beetroot and sweet potato. The green sauce is also delicious with salmon and chicken.

  • photographs David Merewether
  • recipes