Juliet's
Catering
Rump of Lamb with Green Sauce

Rump of Lamb with Green Sauce

Serves 4

Green sauce

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.

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