THE PERFECT YORKSHIRE LAMB RUMP

METHOD

Remove the lamb rumps from the fridge 30-45 minutes before
cooking to allow them to reach room temperature. Preheat the oven
to 190c.
Season the lamb rumps with flaky sea salt. In an oven-proof frying
pan, drizzle a touch of olive oil and place the pan on a medium heat.
Once the pan is hot, place the lamb rumps fat-side down into the
pan and reduce the heat to low. Place the thyme and smashed garlic
into the pan. Leave the lamb rumps skin side down for 8-10
minutes so the fat can render slowly and the skin becomes crispy
and golden. Once the lamb has coloured nicely, turn the rumps over
and place them into the oven for 10-12 minutes.
After 8 minutes, remove the lamb from the oven. The internal
temperature should be 53-58c which will mean the lamb is
beautifully pink. Place the rumps onto a plate and rest in a warm
area for a further 8-10 minutes. Pour any pan juices back over the
meat while you rest it.
To serve, carve the lamb either in slices or lengthways down the
middle. Best served with buttery new potatoes and some lovely
seasonal vegetables like courgettes, asparagus or English peas.