Middle Eastern Crumbed Lamb Rumps
On to the main course: these paleo crumbed lamb rumps look super impressive and taste even better! The best part? It's really, really easy. Your guests will think you are a celebrity chef when you dish this up.
Recipe Tester Feedback: "This is a wonderfully flavoursome and easy dish to create. My guest was amazed at how little was involved for such an awesome but quick dinner. We served it with mash and veggies, but next time I would serve it alongside a Middle Eastern-inspired couscous or similar." - Tammy
No: Gluten / Dairy / Egg
Preparation Time 10 minutes
Cooking Time 15 minutes
Crumb can be frozen
- lemon - 1, peel only
- almonds - 200g, whole
- cumin - 1.5 Tbsp, seeds
- dried coriander - 1.5 Tbsp, seeds
- salt - 1/41/2 tsp, finely ground
- chilli - 1/2-1 tsp, dried, optional
- lamb rump steak - 4-6 x 200-250g
- pepper - freshly ground, black
- mustard - 2-3 Tbsp, Dijon
- Preheat the oven to 200C fan-forced. Line a baking tray with baking paper.
- Place lemon peel (from 1 lemon) in the bowl. Mill Speed 10 / 20 seconds. Scrape down sides. Repeat if necessary until finely zested.
- Add almonds (200g), cumin seeds (1.5 Tbsp), coriander seeds (1.5 Tbsp), salt (1/4-1/2 tsp) and chilli (1/2-1 tsp, if using) to the bowl. Chop Speed 6 / 5 seconds. Set aside in a flat bottomed bowl to use for crumbing later.
- Season the lamb with salt (and pepper if you wish), then coat the top of each lamb rump (4-6) with a thin layer of mustard (2-3 Tbsp total). Press the mustard covered side of the lamb firmly into the crumb mixture until it sticks. Repeat with all pieces of rump and place on the lined baking tray.
- Roast the lamb rumps for 12-15 minutes for medium rare (depending on size) or extend the cooking time to cook to your liking.
- Remove them from the oven, cover to keep warm and rest for approximately 10-12 minutes.
- Once they are rested, you can serve a full piece to each guest or slice each piece into thick slices and serve.
- If you are having trouble milling your lemon rind, peel the day before and leave in a bowl on the kitchen bench. This will allow it to dry