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Nearing the end of season, enjoy the last of the fresh seasonal asparagus in this quick and easy Lamb Rump with homemade aioli recipe.


  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