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Ingredients
- lamb rumps 3, fat scored
- garlic 2 cloves, crushed
- thyme sprigs 5, leaves stripped from 2
- olive oil a drizzle
Method
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Step 1
Preheat oven to 190C/fan 170C/gas 5. Rub the lamb all over with the crushed garlic, thyme leaves and a drizzle of oil. Marinate for an hour.
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Step 2
Heat a little more oil in a heavy-based roasting tin, season the lamb well, then brown for 5 minutes on each side. Sit a fresh thyme sprig on each rump and roast in the oven for 35 minutes. Rest for 10 minutes, then carve and serve with a potato gratin and green salad.
