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Roasted lamb rump with a polenta and herb crust

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4 lamb rumps (about 160g to 180g each)
1.5 cup polenta
1 tbsp grated Parmesan cheese
0.33 cup chopped fresh herbs (rosemary, parsley, lemon thyme)
plain flour, seasoned with salt and pepper
2 eggs, lightly beaten


1 Preheat the oven to 220ºC. Combine the polenta, cheese and herbs.
2 Dust the lamb rumps in lightly seasoned flour, shake off excess. Coat the lamb rumps in egg and dip in the polenta mixture, shake off excess. Place on a foil-lined tray, refrigerate for 15 minutes.
3 Place the lamb rumps on a baking tray. Spray or brush the lamb rumps lightly with oil. Roast for 15 minutes for rare, 20-25 minutes for medium, or 25-30 minutes for well done.
4 Remove lamb, cover loosely, rest the lamb for 10 minutes before carving into thick slices to serve.


1 Lamb rump is one of the muscles from the lamb leg. Depending on the size of leg it comes from lamb rumps can weigh from about 160g to 250g each. You may need to pre-order them from your butcher. They're quick to cook and very flavoursome.
2 Replace lamb rump with lamb eye of shortloin/backstrap or lamb round. Cook at the same temperature and time as lamb rump.