Remove the lamb rumps from the fridge 30 minutes before cooking to bring to room temperature, which results in even cooking.
Preheat oven and tray to 200˚C. Brush lamb with oil and lightly season with salt and pepper. Sear in a hot pan on both sides to seal in juices and maximise flavour.
Put in oven and roast for 12 mins med rare.
Remove to warm plate, cover and rest for 8-10 minutes.
Pan seared, then quickly roasted and rested, lamb rumps make a perfect meal with a wonderful caramelised crust on the outside and meltingly tender and juicy meat on the inside.
A tender and lean cut. Best cooked quickly, sliced thinly and served medium rare.