Mains · Finnish

Lamb rump

Name: Lamb rump
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 4 lamb rump 600 g · frozen; 1 tbsp rapeseed oil; 1 tbsp butter; 2 rosemary sprigs; 1 tsp salt; 0.5 tsp black pepper; 2 bag broccolini 150 g each; 2 garlic cloves; 2 tbsp olive oil; 0.5 tsp salt; 1 onion 60 g; 5 garlic cloves; 3 rosemary sprigs; 8 dl water; 2.5 tbsp beef fond (liquid stock); 1.5 tbsp blackcurrant jelly; 2 tbsp Maizena brown gravy thickener

Succulent and easy roast lamb rump will charm your guests at the Easter table. Serve with rosemary sauce and broccolini to create an elegant festive meal!

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Thaw the lamb rumps in the refrigerator. Take the thawed meat out to room temperature 1 hour before cooking.
2
Pat the meat dry with paper towels. Heat the oil and butter in a large frying pan. Sear the meat on all sides until well browned.
3
Transfer the meat to an oven dish. Finely chop the rosemary leaves. Rub the rosemary, along with a generous amount of salt and black pepper, onto the surface of the meat.
4
Roast the meat in a 200 °C oven for 10–15 minutes, until the internal temperature is about 58 °C and the meat is still pink inside. If you prefer it medium to well-done, cook until the internal temperature reaches 60–65 °C. Wrap the meat in foil and let it rest for 20–30 minutes.
5
Prepare the sauce. Peel and finely chop the onion and garlic. Strip the leaves from the rosemary sprigs. Place all the sauce ingredients except the gravy thickener into a saucepan. Boil over high heat, uncovered, for 5–10 minutes until the liquid is reduced by half (to 4 dl).
6
Strain out the aromatics. Add the blackcurrant jelly. Whisk the thickener into the liquid constantly. Simmer over low heat for 1 minute.
7
Peel and slice the garlic. Heat the oil in a frying pan. Sauté the broccolini and garlic over high heat for about 4 minutes, turning occasionally. Season with salt and pepper.
8
Carve the rested lamb into thin slices. Serve the lamb with the broccolini and rosemary sauce. You can garnish the portions with fresh rosemary.