Marinated Roast Lamb Rump

We eat lamb often, especially in the spring and summertime. Although it’s nice with a whole leg of lamb when the family is here, if my husband and I are home alone I like to make a lamb rump roast for the two of us. Just the perfect size for two and always super tender and juicy from the marinade. Serve this with Tzatziki and a Greek Salad for a perfect meal that is both low-carb and delicious.

Marinated Roast Lamb Rump

Carol
Dinner for 2
Cook Time 40 mins
Marinate overnight 18 hrs
Total Time 18 hrs 40 mins
Course Main Course
Cuisine Greek
Servings 2
Calories 494 kcal

Equipment

  • Roasting pan with rack (or grill)

Ingredients
  

  • Lemon Garlic Parsley Marinade
  • 1 Lamb Rump (around 12 oz. or 350g)

Instructions
 

  • Make the Lemon Garlic Parsley Marinade.
  • Put the lamb into a small plastic bag and pour the marinade over. Squeeze out the air in the bag and tie a knot. Massage the marinade into the lamb. Put into the refrigerator and let sit overnight.
  • Preheat oven to 425F (220C).
  • Take the lamb out of the marinade and put on rack in roaster pan.
  • Roast 15 min.
  • Turn down the oven to 350F (175C) and cook for 20 minutes longer until browned. Let rest 15 minutes before carving.
Keyword Marinated Lamb Rump

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