Herb Crusted Lamb Rumps

This herb crusted lamb Rumps makes a wonderful Sunday lunch and is far quicker and easier than cooking an entire joint in the oven. If you are trying to watch what you eat, then do trim the lamb fat to keep it nice and lean.

PREP: 5–10 MINS

COOK: 15–18 MINS,

PLUS RESTING SERVES: 4

SUGAR: 1G

KCAL: 337

Ingredients

• 2 tsp dried thyme
• 2 tsp dried rosemary
• 1 tsp garlic granules
• 1 cup (45g) panko breadcrumbs
• 2 tbsp Dijon mustard
• 1 tsp frozen chopped parsley
• 4 lamb rump steaks, fat trimmed
• salt and freshly ground pepper

How To Make Herb Crusted Lamb Rumps

Lighter Serve: Baked sweet potatoes and oven-roasted tomatoes

Family Serve: Boulangère Potatoes and Carrots with Garlic & Tarragon

1. Add the thyme, rosemary, garlic granules, and breadcrumbs to a mini chopper or freestanding blender and pulse to a fine crumb.
2. Tip the crumbs into a bowl and add the mustard, parsley, and a generous grinding of salt and pepper, then mix to
3. Lay the lamb rump steaks on a chopping board and spoon the crust mixture over the top, dividing it equally between the steaks. Press the mixture down firmly to form a solid

TO COOK

Transfer the lamb steaks to a foil-lined baking tray and cook in an oven preheated to 190°C/375°F/gas mark 5 for 15–18 minutes, until cooked to your liking. Remove from the oven and cover with foil, then leave to rest for 5 minutes before serving. Serve hot.

TO FREEZE

Transfer the crusted but uncooked lamb steaks to a large, labeled freezer bag in a single layer and freeze flat for up to 3 months.

TO COOK FROM FROZEN

Remove the lamb steaks from the freezer and leave to defrost in the fridge, ideally overnight. Once defrosted, cook the lamb steaks as described in the To Cook section, left.