Spring Lamb Rump Infused with Roasted Garlic and Rosemary Recipe

Ingredients:

1 x Australian Lamb Rump per 2 people

4 x Australian Baby Back Lamb Rbettes per 2 people

200ml Red Wine Jus

Whole Organic Garlic 

Fresh Organic Rosemary Srpigs

Seasoning: Ground Himalayan Salt, Cracked Black Pepper

100ml Red Wine

2 Tbsp Dijon Mustard

2 Tbsp Seeded Mustard

Butchers Twine if your butcher hasn''t already tied up your rumps.

1. Preheat oven to 170C.

2. Place 2-3 Cloves of garlic inside each Lamb Rump then apply Dijon Mustard and Seasoning to the outside. Place a sprig of fresh rosemary under the string of each Lamb Rump. Place each Rump into a baking paper lined tray and tip the wine into the bottom of the paper for the lamb to absorb.

3. Place baking paper into a separate tray for the lamb ribs. Separate the lamb ribs by cutting between each bone.  Place on their sides into the tray and smear with dijon mustard, seasoning, rosemary leaves and sprinkle over the remaining garlic you have (leave the skins on for a more rustic look) and place in the oven on the lowest shelf. Cooking time may vary due to your oven but I usually get away with cooking these for the same amount of time as the rumps taking out half way through to cover so as not to get the outside too crispy. 

4. Place rumps on the middle shelf of the oven. Bake Rumps in the oven for 1 hour 40 minutes (slow cook) to ensure the flavour is infused and then take out and rest for 5 minutes before cutting.

5. Heat Jus and serve wtih Ribs/Rump and your favourite Veges.