Lamb Rump with garlic and thyme

PennyAuthorPenny
00DifficultyIntermediate

A real treat and this lamb should be served pink

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Yields4 Servings
Prep Time20 hrsCook Time20 minsTotal Time20 hrs 20 mins

 2 lamb rumps
 8 unpeeled garlic cloves
 4 sprigs thyme
 6l olive oil
 100ml beef stock
 Handful of chopped parsley
 1 tblspn butter

1

Put the lamb in glass or ceramic dish

2

Cut root ends off of the garlic and crush with a the back of a knife

3

Season with a little salt

4

Add the garlic , thyme and olive oil in with the lamb

5

Massage gently , cover and marinate Overnight in the fridge

6

Heat oven to 200c

7

Remember lamb from the fridge and let it come to room temperature

8

Season with salt and pepper

9

Heat a frying pan

10

Brown off the lamb on a high heat

11

Add in the garlic and thyme then roast in the oven for 10 minutes

12

Remove from the oven , rest the lamb , on a plate with the thyme and garlic

13

Pour off the fat

14

Put pan on the hob on a medium heat

15

Pour in the stock to deglaze the pan

16

Let the stock reduce

17

Squeeze the garlic into the stock

18

Strip the thyme leaves and add those with the chopped parsley

19

When reduced by half pour over the lamb that you've sliced and put on plates

Category

Ingredients

 2 lamb rumps
 8 unpeeled garlic cloves
 4 sprigs thyme
 6l olive oil
 100ml beef stock
 Handful of chopped parsley
 1 tblspn butter

Directions

1

Put the lamb in glass or ceramic dish

2

Cut root ends off of the garlic and crush with a the back of a knife

3

Season with a little salt

4

Add the garlic , thyme and olive oil in with the lamb

5

Massage gently , cover and marinate Overnight in the fridge

6

Heat oven to 200c

7

Remember lamb from the fridge and let it come to room temperature

8

Season with salt and pepper

9

Heat a frying pan

10

Brown off the lamb on a high heat

11

Add in the garlic and thyme then roast in the oven for 10 minutes

12

Remove from the oven , rest the lamb , on a plate with the thyme and garlic

13

Pour off the fat

14

Put pan on the hob on a medium heat

15

Pour in the stock to deglaze the pan

16

Let the stock reduce

17

Squeeze the garlic into the stock

18

Strip the thyme leaves and add those with the chopped parsley

19

When reduced by half pour over the lamb that you've sliced and put on plates

Lamb Rump with garlic and thyme