Baked Lamb Rump with Rosemary and Garlic Jus
Tender lamb rump roasted with fresh rosemary and garlic, served with a rich, savory jus that highlights traditional Australian flavors. This australian-inspired lamb ready in about 45 minutes pairs pounds lamb rump, fresh rosemary sprigs, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds lamb rump
- 3 sprigs fresh rosemary sprigs
- 4 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef stock
- 2 tablespoons unsalted butter
- 1/2 cup red wine
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Pat dry 1.5 pounds of lamb rump and rub evenly with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and finely chopped leaves from 3 sprigs of fresh rosemary plus 4 minced garlic cloves. Let it rest for 10 minutes.
- Step 2: Heat a heavy oven-safe skillet over medium-high heat and sear the lamb rump for 3 minutes on each side until browned and the edges become crispy.
- Step 3: Transfer the skillet to the preheated oven and roast the lamb rump for 15-20 minutes for medium-rare, or until an internal temperature of 135°F (57°C) is reached.
- Step 4: Remove the lamb from the skillet and cover loosely with foil to rest for 10 minutes.
- Step 5: Place the skillet back on medium heat, add 1/2 cup red wine and 1 cup beef stock, scraping up browned bits from the pan. Simmer until the sauce reduces by half and thickens.
- Step 6: Whisk in 2 tablespoons unsalted butter to finish the jus, swirl until glossy, then strain into a serving jug.
- Step 7: Slice the lamb rump against the grain and serve drizzled with the rosemary garlic jus.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lamb Rump with Rosemary and Garlic Jus take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Lamb Rump with Rosemary and Garlic Jus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds lamb rump from drying out.
Can I substitute ingredients in Baked Lamb Rump with Rosemary and Garlic Jus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lamb Rump with Rosemary and Garlic Jus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lamb Rump with Rosemary and Garlic Jus?
Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
