1. Remove your lamb out of the packaging, pat dry and bring to room temperature
2. My favourite way is to pan roast the rump, a combination of cooking a traditional steak and a small joint.
3. Pre heat your oven to 200ºc temperature fan assisted or 215ºc without a fan
4. Massage a little light olive oil onto the meat then season with good quality fine sea salt
5. Take a heavy based frying pan or griddle and bring to a medium heat, start by searing the lamb on the fat then all over concentrating on the layer of fat rendering this to a rich golden colour
6. Place in the centre of the oven and roast for approximately 8 to 10 minutes reaching a core temperature of minimum 56ºc
7. Remove from the oven and pop onto a clean tray and keep warm resting the meat for a minimum of 5 minutes before carving

Aioli & Asparagus

1. Whisk together the egg yolk with the mustard, lemon juice, garlic & a pinch of sea salt
2. Whilst whisking add the oil drop by drop until the sauce resembles a loose mayonnaise
3. For the asparagus lightly rub with a little olive oil
4. Heat a griddle pan until smoking hot
5. Lay the asparagus on the griddle & cook for 3 to 4 minutes, no need to turn the asparagus as the heat will cook the asparagus throughout creating a char on one side only
6. Season with a little sea salt

To Serve

1. Carve the lamb rump into 4 or 5 slices across the rump
2. Lay the asparagus on a warm serving plate
3. Add the lamb & serve with plenty of aioli sauce & a freshly cut lemon wedge