MINI LAMB RUMP ROAST WITH SEASONAL VEGETABLES

Our mini lamb rump roast is a perfect size to serve two. Here’s a one-pan meal to enjoy our sweet free range Dorset Down lamb, grown on our farm in Tuerong, and a rainbow of seasonal vegetables, roasted together and topped with in-house pesto. The only thing to remember is the vegetables need to cook at the same time, so it’s important cut into shapes so that they’re all tender and ready together at the same cooking time. 

 serves 2

1 mini free range lamb rump roast, about 370g

⅓ cup extra virgin olive oil

sea salt

150g small midnight pearl potatoes, cut into 1cm rounds

150g pumpkin, cut into a 1 cm thick slices

4 small broccoli sprouts

4 Dutch carrots, cut into 2cm lengths

2 small shallots, halved

6 small Brussels sprouts, halved

2 garlic cloves, skins left on

2 tablespoons Torello carrot top pesto, to serve

Remove the meat from the fridge and bring to room temperature, about an hour before roasting. Pre-heat the oven to 220°C (200°C fan-forced).

Place the olive oil and a teaspoon of sea salt in a medium bowl. Add the vegetables and toss to coat lightly in oil. Spread the vegetables over the base of a small roasting pan or ceramic dish.  Roll the meat in the left over oil in base of the bowl and rub with a little extra sea salt. Spread a layer of rosemary sprigs across the vegetables, then place the lamb on top fat side-up. 

Transfer to the oven and roast for 30-35 minutes for medium, (20-25 for medium- rare), or until cooked to your liking. Transfer the meat to a plate and cover lightly with foil and leave to rest for 15 minutes. Meanwhile, return the roasting pan to the oven so the vegetables continue cooking for another 15 minutes, until golden and cooked through.  

Slice the lamb into thick slices. Squeeze the garlic skin to push out the soft flesh and toss through the vegetables. Serve the lamb slices and vegetables topped with a dollop of pesto.

Recipe by Fiona Hammond, April 2021