Roast rump of Daylesford Organic lamb

prep time: 2 minutes

cooking time: 25 - 30 minutes

serves: 2

season: Spring

330g rump of lamb
sprigs of rosemary
1 drizzle olive oil

1	Preheat oven to 200ºC-190ºC fan oven/ gas mark 6.
2	Drizzle 330g of rump of lamb with a high quality extra virginolive oil, season with salt and pepper, and lay the rump on sprigs of rosemary.
3	Roast in the oven for 25 minutes for rare, 28-30 minutes for medium/ well done. Remove from the oven and allow to rest, covered, in a warm place for a good 10 minutes.
4	To serve, carve the lamb into thick slices and arrange on a plate, drizzling over the juices from the resting tray. Delicious served with seasonal vegetables like honey and rosemary-glazed parsnips and Red Russian kale.