Roasted Lamb Rump with Pepperberry and Macadamia Crust

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 recipe, ready in about 40 minutes, pairs lamb rump, olive oil, 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.

Ingredients

• 2 lbs lamb rump
• 3 tbsp olive oil
• 2 tbsp chopped fresh rosemary
• 1 tbsp ground native pepperberries
• 1/2 cup crushed toasted macadamia nuts
• 1 1/2 tsp salt
• 1 tsp black pepper

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

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.