Roasted Lamb Rump with Pepperberry and Macadamia Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender Australian lamb rump roasted and coated with a crust of crushed native pepperberries and toasted macadamias for a nutty, spicy finish. This australian-inspired lamb ready in about 40 minutes pairs lamb rump, olive oil, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 25 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Rub 2 lbs lamb rump all over with 3 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: In a small bowl, combine 1 tbsp ground native pepperberries, 1/2 cup crushed toasted macadamia nuts, and 2 tbsp chopped fresh rosemary.
  3. Step 3: Press the pepperberry and macadamia mixture evenly onto the top of the lamb rump to form a crust.
  4. Step 4: Place the lamb rump on a roasting pan and roast in the preheated oven for 20 minutes for medium-rare, or longer for your preferred doneness.
  5. Step 5: Remove the lamb from the oven and loosely cover with foil. Let rest for 10 minutes before slicing thinly to serve.

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Frequently asked questions

How long does Roasted Lamb Rump with Pepperberry and Macadamia Crust take to make?

Total time is about 40 minutes (15 min prep + 25 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 Roasted Lamb Rump with Pepperberry and Macadamia Crust?

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 lamb rump from drying out.

Can I substitute ingredients in Roasted Lamb Rump with Pepperberry and Macadamia Crust?

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 Roasted Lamb Rump with Pepperberry and Macadamia Crust 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 Roasted Lamb Rump with Pepperberry and Macadamia Crust?

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.

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