Herb Butter Lamb Rump

Serves 2

Time 15 minutes

Ingredients

400g lamb rump

250g unsalted butter, room temperature

1 tbsp Dijon mustard

¼ cup parsley, finely chopped 

1 tbsp fresh thyme, finely chopped

1 tbsp dill, finely chopped 

1 tbsp chives, finely chopped

1 tsp fresh rosemary, finely chopped 

Salt and pepper

Method

Place the butter into a bowl. Add the Dijon mustard, parsley, thyme, dill, chives, rosemary and use a fork gently to combine.

To store the butter, wrap it in cling film and store in the fridge. This butter will keep in the fridge for up to 2 weeks or up to 3 months in the freezer.

To make the herb butter lamb rump, season the lamb rump with salt and pepper. 

Pan-fry the lamb with herb butter to your liking and serve.