These little nuggets of lamb are quick to prepare and quick to cook.
2 x 200g (7 oz) lamb rumps 2 Tbsp creamy Dijonnaise mustard Freshly ground black pepper 4 sprigs thyme ¼ cup panko crumbs Flaky sea salt ¼ cup freshly grated parmesan cheese 1 Tbsp butter
1 Pat rumps with paper towels to absorb any blood or juices. Put rumps in a dish and spread both sides with mustard. Grind over a little pepper and add sprigs of thyme. Cover and leave in a cool place (not the fridge) for 1 hour.
2 Preheat oven to 210°C (410°F). Sprinkle rumps generously on both sides with salt. Crush crumbs between paper towels to make them finer. Spoon crumbs on top of rumps, pat in place, then cover with parmesan. Melt butter and spoon over rumps.
3 Roast for 15 minutes for medium-rare (pink and juicy) or add an extra 3-5 minutes for medium. Remove rumps from oven and transfer to a board. Let lamb rumps rest for 10 minutes before slicing thinly. Transfer to warmed plates and serve hot.