Lamb rump is a fantastic cut which is becoming ever more popular. Here lamb rump is marinated in a spiced oil before being seared and roasted.
Za’atar and orange blossom spiced yogurt and homemade flatbreads are the perfect accompaniment.
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Spiced Lamb Rump, Za’atar, Flatbread
Serves 4
Ingredients:
For the Lamb: 4 Lamb Rumps (Trimmed), 4tbsp Olive Oil, 2 Garlic Cloves (Crushed), 2tsp Cumin Seeds, 1tsp Cayenne Pepper, 1tsp Turmeric, 2tsp Ground Coriander, 1tbsp Lemon Juice, 1tsp Sea Salt
For the Za’atar Yogurt: 125ml Natural Yogurt, 3tsp Za’atar, 2tsp Orange Blossom Water
For the Flatbreads: 125g Plain Flour, 125g Self Raising Flour, 1tsp Fine Sea Salt, 2tbsp Rapeseed Oil, 150ml Warm Water
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Method:
1) Combine all of the ingredients for the lamb (excluding the lamb rump) in a shallow dish and mix well to combine. Add the lamb and coat well. Cover and chill for at least 2 hours.
2) Make the flatbreads by mixing the flours, salt and oil together in a large bowl or mixer. Gradually add the warm water whilst mixing until combined. Continue to mix/knead until a smooth dough is achieved. Wrap in cling film and allow to rest for 15 minutes.
3) Make the Za’atar yogurt by combining all of the ingredients in a small bowl – add the Za’atar and orange blossom water to taste.
4) Divide the dough into 8 equal portions and roll out until thin. Store the flatbreads between sheets of cling film until ready to use.
5) Pre heat the oven to 200c. Place a large frying pan over a high heat. Sear the lamp rumps for 2 minutes on all sides until well seared. Transfer to the oven and cook for a further 10-15 minutes until cooked to your liking. Remove and allow to rest for at least 10 minutes.
6) Meanwhile, cook the flatbreads in a large non-stick pan over a high heat for around 2 minutes each side. Keep warm until ready to serve.
7) Slice the lamb rump and serve with the Za’atar yogurt and flatbreads.
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Enjoy!
