Christmas Lemon and Herb Marinated Rump Roast Lamb

Pickled Zucchini (Make ahead)

1. In a non-reactive saucepan, combine vinegar, sugar, and spices. Over medium heat, stir until the sugar dissolves, then simmer for 2 minutes.
2. Place zucchini ribbons in a large bowl or tall clean jar. Pour over the hot pickling liquid and cover with cling wrap or lid.
3. Allow to cool on the bench, then refrigerate. The zucchini can be eaten once cool, but 24–48 hours allows the flavours to fully develop.

Roast Rump Lamb

Pre-heat oven to 200°C

1. Remove lamb rumps from the fridge and allow to come to room temperature (approx. 30 minutes).
2. Make marinade by combining dried herbs, lemon juice and zest, garlic, olive oil, salt and pepper to form a paste.
3. Rub the marinade all over the pieces of lamb and place in a roasting dish. Drizzle with a little extra olive oil.
4. Roast in the hot oven for 5 minutes, then reduce temperature to 180°C and cook for approx. 30 minutes (depending on weight) or until desired doneness. Tip: Use a meat thermometer and remove the lamb at 60°C. After resting, the
   internal meat temperature will reach approx. 65°C for a blushing pink
   finish.
5. Remove from oven and rest on a plate for 10 minutes before carving.
6. Serve sliced lamb on a platter with zucchini and potato salad to one side. Lamb can be served hot or at room temperature.

For the salad

1. Drain half of the pickled zucchini from the pickling liquid.
2. In a bowl, gently toss together the potatoes, peas, raw zucchini, pickled zucchini and red chilli.
3. Arrange the salad on the platter alongside the roast lamb. Tear over mozzarella, scatter fresh herbs, and finish with a drizzle of dressing

COOKS NOTES

• Pickled Zucchini will last refrigerated in a sterilised jar for 3 weeks.