Rump of Lamb with Green Sauce
- 600g rump of lamb (top of the leg)
- 2 tbsp thyme – chopped
- ½ tbsp olive oil
- salt & pepper
- 2 handfuls of basil leaves
- 1 handful of mint leaves
- 1 large clove of garlic – peeled
- 1 tsp Dijon mustard
- 150ml olive oil
Pre-heat the oven to 200°C.
Score the lamb's fat and rub the meat with thyme, olive oil, salt & pepper. The meat can be left to marinade for up to 24 hours.
Roast in a hot oven for 20 minutes, or until cooked.
Make the green sauce by putting all the ingredients, except the olive oil, in a blender.
Blend until finely chopped and then pour in the olive oil with the motor still running. (If the sauce is too thick, add a little more oil.)
Season with salt & pepper.