Radnor rump roast

11 September 2006
Radnor rump roast


(serves four)

4 x 8-10oz rumps of lamb
2tbs olive oil
1tbs cider vinegar
Sprig of thyme
Sprig of rosemary
Clove garlic
6 black peppercorns
Oil for roasting
1tbs honey
Pint lamb gravy


Marinate lamb in oil cider vinegar thyme rosemary garlic and black pepper for at least half an hour but preferably overnight.

Dry season and seal on all sides in hot oil. Roast for 15 minutes in a hot oven adding honey for the last minute. Remove and keep warm.

Deglaze pan with lamb gravy. Carve lamb into slices and pour gravy over. Serve with seasonal vegetables.

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