Lamb Rumps with Fresh Herb and Mustard Butter

By Beef + Lamb NZ
Lamb Rumps with Fresh Herb and Mustard Butter
Preparation Time
Cooking Time
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  • 1 pack of Silver Fern Farms Lamb Rumps
  • 1 Tbsp olive oil
  • Salt and freshly ground pepper for seasoning
  • 1 Tbsp finely chopped rosemary
  • 1 Tbsp finely chopped fresh sage
  • 1 Tbsp finely chopped thyme leaves
  • 1 clove garlic, crushed

Herb butter

  • 75g butter, softened
  • 1 Tbsp finely chopped mint
  • 1 Tbsp finely chopped parsley
  • 1 Tbsp finely chopped chives
  • 2 tsp Dijon mustard


Preheat the oven to 200°C. Remove lamb rumps from fridge and packaging, allow to come to room temperature.

To make the herb butter mix the butter, mint, parsley, chives, mustard and lemon zest together in a bowl. Spoon onto a piece of cling film and roll up the ends to form a sausage shape. Refrigerate until needed.

Oil the lamb rumps, season with salt and pepper, then sear them in the hot pan until browned all over. Remove from the pan and leave to cool slightly. Combine the herbs and the garlic in a bowl. Drizzle the lamb rumps with a little more oil then coat with the herb mixture, pressing it on well. Place in a roasting tray and roast for 15-20 minutes. Remove from the oven and rest for 5 minutes.

To serve slice each rump in half and top with a slice of the herb butter. 

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