1 lamb rump or 2 mutton racks
Salt to taste
2 tablespoons of thyme
2 tablespoons of rosemary, finely chopped
Olive oil for roasting
Herby Sauce: 1 cup of parsley leaves
2 tablespoons of lemon juice
1/2 cup of warm water
1/2 cup of apple cider vinegar
1 lamb rump or 2 mutton racks
Salt to taste
2 tablespoons of thyme
2 tablespoons of rosemary, finely chopped
Olive oil for roasting
Herby Sauce: 1 cup of parsley leaves
2 tablespoons of lemon juice
1/2 cup of warm water
1/2 cup of apple cider vinegar
Season the lamb rump with salt to taste
Sprinkle with thyme and rosemary, then pat dry
Place the lamb rump in a roasting pan, drizzle with olive oil, and roast in a preheated oven at 350°F (180°C) for about 1 hour or until it's medium-rare
Make two lamb rumps
Serve with Herby Sauce, prepared as follows: Blend parsley leaves with 1 tablespoon of lemon juice and apple cider vinegar
Add warm water and mix well to dissolve the apple cider vinegar
Add the remaining lemon juice and vinegar, then set aside for at least 2 hours before serving
Serves 8
