33+ Easy Spring Lamb Rump Recipes for a Seasonal Feast

Spring is a season of renewal, warmth, and the perfect time to indulge in delicious, fresh meals.

One dish that embodies the essence of spring is lamb rump – tender, flavorful, and perfect for a variety of preparations.

Whether you prefer it roasted, grilled, or slow-cooked, lamb rump offers endless culinary possibilities.

This blog article will take you through 33+ mouthwatering spring lamb rump recipes that will elevate your meals and impress your guests.

From simple weeknight dinners to extravagant holiday feasts, these recipes will ensure your spring dining experience is as fresh and delightful as the season itself.

33+ Easy Spring Lamb Rump Recipes for a Seasonal Feast

With these 33+ spring lamb rump recipes, you have a diverse range of options to explore throughout the season.

Each recipe showcases the natural richness and tenderness of lamb, while also incorporating vibrant spring ingredients like fresh herbs, seasonal vegetables, and zesty flavors.

Whether you’re preparing a casual dinner or an elegant gathering, lamb rump is the perfect centerpiece for your spring meals.

Get ready to savor the flavors of the season and create unforgettable dining experiences with these creative and delicious recipes.

Grilled Spring Lamb Rump with Herb Butter

This grilled spring lamb rump with herb butter is an elegant and keto-friendly choice for lunch. The lamb is tender and full of flavor, while the herb butter brings a rich, aromatic touch that enhances the natural flavor of the meat. This recipe is a perfect low-carb option for a satisfying meal that doesn’t sacrifice taste.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 4 tablespoons unsalted butter, softened
• Zest of 1 lemon
• 1 tablespoon parsley, finely chopped

Instructions:

1. Preheat your grill to medium-high heat.
2. Rub the lamb rumps with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Grill the lamb for about 4-5 minutes per side for medium-rare, or adjust according to your preferred doneness.
4. While the lamb is grilling, make the herb butter. In a small bowl, combine the softened butter, lemon zest, parsley, salt, and pepper. Mix well.
5. Once the lamb is cooked to your liking, remove from the grill and let it rest for 5 minutes.
6. Serve the lamb rumps with a dollop of herb butter on top. Pair with your favorite low-carb vegetables for a complete meal.

The grilled spring lamb rump with herb butter is a simple yet luxurious dish that brings the best of spring flavors into your kitchen. This recipe allows the natural taste of the lamb to shine through while being perfectly complemented by the herb-infused butter. It’s a satisfying and filling dish for those following a low-carb, keto lifestyle.

Roasted Spring Lamb Rump with Garlic Spinach

This roasted spring lamb rump paired with garlic spinach is a simple yet flavorful keto lunch. The lamb is seasoned with a blend of spices and roasted to perfection, while the garlic spinach adds a savory and nutrient-packed side. Together, they make for a filling, low-carb meal that is both satisfying and healthy.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 300g fresh spinach
• 3 cloves garlic, minced
• 1 tablespoon butter
• 1/2 teaspoon lemon juice (optional)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Rub the lamb rumps with olive oil, cumin, paprika, salt, and pepper. Let them marinate for about 15 minutes.
3. Place the lamb rumps on a roasting tray and roast in the oven for 20-25 minutes for medium-rare, or adjust to your desired doneness.
4. While the lamb is roasting, heat butter in a pan over medium heat and sauté the garlic for 1-2 minutes until fragrant.
5. Add the spinach to the pan and cook until wilted. Season with salt, pepper, and a splash of lemon juice if desired.
6. Once the lamb is done, remove from the oven and let it rest for 5 minutes.
7. Serve the lamb rumps on a plate with a generous portion of garlic spinach.

This roasted spring lamb rump with garlic spinach is a perfect keto lunch option. The tender, flavorful lamb combined with the rich and savory spinach makes for a delicious and nutritious meal. It’s an ideal low-carb choice that will keep you full and satisfied throughout the day.

Spring Lamb Rump Salad with Avocado and Feta

This refreshing spring lamb rump salad with avocado and feta is the ultimate low-carb keto lunch. The tender lamb pairs wonderfully with the creamy avocado and tangy feta, creating a well-rounded, filling dish. With a simple lemon dressing, this salad offers a perfect balance of flavors and textures.

Ingredients:

• 2 lamb rumps (about 400g each)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 ripe avocados, sliced
• 100g feta cheese, crumbled
• 1 small red onion, thinly sliced
• 1 handful arugula or mixed greens
• 1 tablespoon olive oil (for dressing)
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat a grill or skillet over medium-high heat.
2. Rub the lamb rumps with olive oil, salt, and pepper, and cook for 4-5 minutes on each side for medium-rare. Let the lamb rest for 5 minutes before slicing thinly.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper for the dressing.
4. In a large salad bowl, combine the sliced lamb, avocado, feta, red onion, and arugula.
5. Drizzle the dressing over the salad and toss gently to combine.

This spring lamb rump salad with avocado and feta is a light yet filling keto lunch. The juicy, tender lamb pairs beautifully with the creamy avocado and sharp feta, while the lemon dressing adds a refreshing zing. It’s a quick and easy dish that satisfies your cravings for a flavorful, low-carb meal.

Pan-Seared Spring Lamb Rump with Cauliflower Mash

This pan-seared spring lamb rump served with creamy cauliflower mash is a hearty, low-carb dish that’s perfect for a keto lunch. The lamb is seared to perfection, offering a crispy exterior while staying juicy inside. The cauliflower mash is a velvety, comforting alternative to mashed potatoes, making it an ideal companion to the lamb.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1 medium head of cauliflower, cut into florets
• 3 tablespoons butter
• 2 tablespoons cream cheese
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the lamb rumps with rosemary, salt, and pepper, then sear for 4-5 minutes per side, or until desired doneness.
3. Meanwhile, bring a pot of water to a boil and cook the cauliflower florets until tender, about 10-12 minutes.
4. Drain the cauliflower and mash it with butter, cream cheese, garlic, salt, and pepper until smooth.
5. Once the lamb is done, remove from the skillet and let it rest for 5 minutes.
6. Serve the pan-seared lamb with a generous portion of cauliflower mash.

The creamy cauliflower mash offers a rich, satisfying texture, perfectly complementing the tender and flavorful lamb. This dish provides all the comfort of a traditional meal without the carbs, making it an excellent choice for a low-carb lunch.

Spring Lamb Rump with Pesto Zucchini Noodles

This dish features succulent spring lamb rump paired with zucchini noodles tossed in a flavorful pesto sauce. The lamb is cooked until perfectly tender, and the zucchini noodles provide a refreshing, low-carb alternative to pasta. The pesto sauce, made with fresh basil and Parmesan, adds a burst of freshness and flavor.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat.
2. Season the lamb rumps with salt and pepper and sear for 4-5 minutes per side, or until medium-rare.
3. While the lamb is cooking, make the pesto by blending basil, Parmesan, olive oil, garlic, salt, and pepper in a food processor until smooth.
4. In another skillet, sauté the zucchini noodles for 2-3 minutes until just tender.
5. Toss the zucchini noodles in the pesto sauce, then plate them.
6. Slice the lamb rump and serve over the pesto zucchini noodles.

Spring lamb rump with pesto zucchini noodles is a fresh, flavorful, and keto-friendly meal. The tender lamb combined with the aromatic basil pesto and light zucchini noodles offers a satisfying dish without the carbs. This recipe makes for an easy and delicious low-carb lunch that brings together fresh ingredients and vibrant flavors.

Spring Lamb Rump with Asparagus and Hollandaise Sauce

This spring lamb rump with asparagus and homemade hollandaise sauce is a luxurious and decadent keto lunch. The lamb is roasted to perfection and paired with tender asparagus, while the rich and velvety hollandaise sauce ties everything together. It’s a sophisticated meal that’s perfect for a special occasion or a weekend treat.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 3 egg yolks
• 1/2 cup unsalted butter, melted
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Rub the lamb rumps with olive oil, salt, and pepper, and roast for 20-25 minutes or until medium-rare.
3. While the lamb is roasting, steam the asparagus for about 5-7 minutes until tender but still crisp.
4. To make the hollandaise sauce, whisk the egg yolks in a heatproof bowl until pale and fluffy.
5. Gradually whisk in the melted butter, followed by lemon juice, salt, and pepper until smooth and creamy.
6. Once the lamb is done, remove it from the oven and let it rest for 5 minutes.
7. Serve the lamb rumps with asparagus and drizzle with the hollandaise sauce.

This spring lamb rump with asparagus and hollandaise sauce is a rich and indulgent meal that’s perfect for those on a keto diet. The lamb is tender and flavorful, while the asparagus adds a light crunch, complemented by the creamy, buttery hollandaise. This dish feels decadent while remaining low in carbs, making it an excellent choice for a special occasion or a luxurious lunch.

Spring Lamb Rump with Broccoli and Almond Butter Sauce

This recipe pairs roasted spring lamb rump with sautéed broccoli and a rich almond butter sauce. The lamb is roasted to perfection, while the broccoli provides a healthy, crunchy side. The almond butter sauce adds a nutty richness that enhances the dish without adding carbs, making this a perfect keto lunch option.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 bunch broccoli, cut into florets
• 1/4 cup almond butter
• 1 tablespoon coconut milk
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Rub the lamb rumps with olive oil, salt, and pepper, and roast for 20-25 minutes or until medium-rare.
3. While the lamb is roasting, steam the broccoli for 5-7 minutes until tender.
4. In a small saucepan, whisk together almond butter, coconut milk, soy sauce, garlic powder, salt, and pepper over medium heat until smooth.
5. Once the lamb is done, remove from the oven and let it rest for 5 minutes.
6. Serve the lamb rumps with steamed broccoli and drizzle with the almond butter sauce.

The spring lamb rump with broccoli and almond butter sauce offers a delightful combination of flavors. The tender, juicy lamb pairs wonderfully with the crunchy broccoli, and the creamy almond butter sauce brings a rich, savory element that’s both satisfying and keto-friendly. This meal is a great low-carb choice for a nutritious and delicious lunch.

Spring Lamb Rump with Garlic Mushrooms

This recipe features spring lamb rump served with a savory garlic mushroom sauce. The lamb is cooked until perfectly tender, and the mushrooms are sautéed in garlic and butter, creating a rich, flavorful sauce that complements the lamb beautifully. It’s a perfect low-carb option that’s packed with flavor and satisfying to the palate.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 300g mushrooms, sliced
• 3 cloves garlic, minced
• 3 tablespoons butter
• 1/4 cup dry white wine (optional)
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your grill or skillet over medium-high heat.
2. Season the lamb rumps with olive oil, salt, and pepper, and cook for 4-5 minutes on each side, or until medium-rare.
3. While the lamb is cooking, melt butter in a pan and sauté garlic and mushrooms for 5-7 minutes, or until the mushrooms are tender.
4. If using wine, deglaze the pan with white wine and cook for 2 minutes to reduce.
5. Once the lamb is cooked, remove it from the skillet and let it rest for 5 minutes.
6. Serve the lamb with the garlic mushrooms and sprinkle with fresh parsley.

The spring lamb rump with garlic mushrooms is a rich and savory keto lunch that’s both comforting and satisfying. The combination of tender lamb and earthy, buttery mushrooms creates a dish full of depth and flavor. This recipe is a perfect low-carb option for a delicious and fulfilling meal.

Lemon and Mint Spring Lamb Rump with Cucumber Salad

A refreshing and zesty low-carb lunch, this lemon and mint spring lamb rump is paired with a crisp cucumber salad. The lamb is marinated with lemon and fresh mint to bring out its natural flavor, while the cucumber salad adds a cooling, crunchy contrast. This dish is light, fresh, and keto-friendly.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 2 tablespoons fresh mint, chopped
• Salt and pepper to taste
• 2 cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your grill or skillet to medium-high heat.
2. Mix olive oil, lemon zest, chopped mint, salt, and pepper, and rub this mixture onto the lamb rumps. Let the lamb marinate for 20-30 minutes.
3. Grill the lamb rumps for 4-5 minutes per side, or until your desired doneness.
4. While the lamb is cooking, prepare the cucumber salad. Combine sliced cucumbers, red onion, olive oil, apple cider vinegar, salt, and pepper in a bowl. Toss gently.
5. Once the lamb is cooked, remove it from the heat and let it rest for 5 minutes.
6. Serve the lamb with the cucumber salad on the side.

The lemon and mint spring lamb rump with cucumber salad is a vibrant, refreshing dish that’s perfect for a keto lunch. The tangy lemon and mint marinade elevates the lamb, and the crisp cucumber salad balances the richness of the meat. This low-carb meal is satisfying, flavorful, and perfect for warmer weather.

Spring Lamb Rump with Avocado and Bacon Salad

This hearty yet light spring lamb rump with avocado and bacon salad combines tender lamb with creamy avocado and crispy bacon, making it a deliciously satisfying keto-friendly meal. The flavors are well-balanced, and the bacon adds a delightful crunch while keeping the dish low-carb.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 slices bacon, cooked and crumbled
• 2 ripe avocados, sliced
• 1 handful arugula or mixed greens
• 1 tablespoon olive oil (for dressing)
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your grill or skillet to medium-high heat.
2. Season the lamb rumps with olive oil, salt, and pepper, and sear for 4-5 minutes per side, or until your desired doneness.
3. While the lamb is cooking, cook the bacon until crispy, then crumble it into small pieces.
4. In a large salad bowl, combine avocado slices, arugula, crumbled bacon, olive oil, balsamic vinegar, salt, and pepper.
5. Once the lamb is cooked, remove it from the heat and let it rest for 5 minutes.
6. Slice the lamb and serve it on top of the avocado and bacon salad.

The spring lamb rump with avocado and bacon salad is a satisfying and flavorful low-carb lunch option. The tender lamb pairs beautifully with the creamy avocado and crunchy bacon, while the balsamic vinegar dressing adds a touch of acidity to balance the richness. This dish is perfect for anyone on a keto diet, combining healthy fats with protein for a nourishing and delicious meal.

Garlic and Herb Roasted Spring Lamb Rump with Brussels Sprouts

A classic combination of roasted garlic and herb spring lamb rump with crispy Brussels sprouts makes this keto meal both nutritious and filling. The lamb is roasted to perfection with aromatic herbs, while the Brussels sprouts are caramelized and crispy. This dish is the epitome of a flavorful, low-carb lunch.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 300g Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil (for Brussels sprouts)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Rub the lamb rumps with olive oil, garlic, rosemary, thyme, salt, and pepper, and roast for 20-25 minutes, or until medium-rare.
3. While the lamb is roasting, toss Brussels sprouts with olive oil, salt, and pepper. Roast them on a separate tray for about 20-25 minutes, or until golden and crispy.
4. Once the lamb is done, remove it from the oven and let it rest for 5 minutes.
5. Serve the lamb with the crispy Brussels sprouts on the side.

The garlic and herb roasted spring lamb rump with Brussels sprouts is a hearty and flavorful keto lunch. The roasted lamb, infused with garlic and fresh herbs, is perfectly complemented by the crispy Brussels sprouts, which add texture and depth to the dish. This meal is a perfect low-carb option that provides protein, healthy fats, and plenty of flavor.

Spring Lamb Rump with Roasted Red Pepper and Feta Sauce

This roasted spring lamb rump with roasted red pepper and feta sauce is a vibrant and savory dish that’s perfect for a keto-friendly lunch. The lamb is roasted to juicy perfection, while the roasted red pepper and feta sauce provides a creamy, tangy element that complements the rich flavor of the lamb.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 red bell peppers, roasted and peeled
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Rub the lamb rumps with olive oil, salt, and pepper, and roast for 20-25 minutes, or until medium-rare.
3. While the lamb is roasting, roast the red bell peppers in the oven for about 15 minutes, until the skins are charred. Peel the skin off and blend the peppers with feta cheese, olive oil, garlic powder, salt, and pepper until smooth.
4. Once the lamb is done, remove it from the oven and let it rest for 5 minutes.
5. Serve the lamb rumps with the roasted red pepper and feta sauce drizzled over the top.

The roasted spring lamb rump with roasted red pepper and feta sauce is a flavorful and satisfying keto lunch. The tangy, creamy sauce brings a unique twist to the lamb, while the rich meat remains the star of the dish. This low-carb meal is a delightful balance of textures and flavors that will leave you feeling satisfied.

Spring Lamb Rump with Spicy Cauliflower Rice

This low-carb, keto-friendly lunch features spring lamb rump served alongside spicy cauliflower rice. The lamb is grilled to perfection, while the cauliflower rice is flavored with a mix of spices, offering a flavorful and filling side dish. The meal is hearty yet light, making it a perfect low-carb option for lunch.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 small head cauliflower, grated into rice-sized pieces
• 1 tablespoon olive oil (for cauliflower rice)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your grill or skillet to medium-high heat.
2. Rub the lamb rumps with olive oil, salt, and pepper, and cook for 4-5 minutes on each side, or until medium-rare.
3. While the lamb is cooking, heat olive oil in a skillet and sauté the grated cauliflower rice for 5-7 minutes, until tender.
4. Add smoked paprika, cumin, chili flakes (if using), salt, and pepper to the cauliflower rice, stirring to coat evenly.
5. Once the lamb is cooked, remove it from the heat and let it rest for 5 minutes.
6. Serve the lamb with the spicy cauliflower rice.

Spring lamb rump with spicy cauliflower rice offers a delicious, low-carb alternative to traditional grain-based dishes. The tender lamb pairs wonderfully with the spiced cauliflower rice, making for a well-balanced, flavorful meal. This dish is an ideal keto-friendly lunch option that provides protein and healthy fats, without the carbs.

Grilled Spring Lamb Rump with Tomato and Basil Salad

This simple yet flavorful grilled spring lamb rump with a tomato and basil salad is a refreshing, light keto lunch option. The tender, grilled lamb pairs beautifully with the juicy, tangy tomatoes and aromatic basil, making it a perfect dish for warm weather.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 large tomatoes, diced
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil (for salad)
• Salt and pepper to taste

Instructions:

1. Preheat your grill or skillet to medium-high heat.
2. Rub the lamb rumps with olive oil, salt, and pepper, and grill for 4-5 minutes per side, or until medium-rare.
3. While the lamb is grilling, combine the diced tomatoes, fresh basil, olive oil, balsamic vinegar, salt, and pepper in a bowl.
4. Once the lamb is cooked, remove it from the grill and let it rest for 5 minutes.
5. Serve the lamb with the tomato and basil salad on the side.

Grilled spring lamb rump with tomato and basil salad is a light, refreshing dish perfect for a keto lunch. The juicy tomatoes and fresh basil complement the smoky grilled lamb, offering a burst of flavor in every bite. This meal is simple, delicious, and satisfies your craving for a fresh, low-carb dish.

Spring Lamb Rump with Roasted Garlic and Spinach

This dish features a tender roasted spring lamb rump paired with a flavorful roasted garlic and spinach sauté. The garlic adds a rich, aromatic depth to the spinach, while the lamb is roasted to perfection. It’s a nutritious and delicious keto-friendly meal that’s satisfying yet light.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 6 cloves garlic, whole and unpeeled
• 4 cups fresh spinach, washed
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Rub the lamb rumps with olive oil, salt, and pepper, and roast for 20-25 minutes, or until medium-rare.
3. In a separate roasting dish, place the unpeeled garlic cloves and drizzle with olive oil. Roast alongside the lamb for about 20-25 minutes, or until the garlic is soft and fragrant.
4. While the lamb is roasting, melt butter in a skillet over medium heat and sauté the spinach until wilted. Season with salt and pepper.
5. Once the lamb and garlic are done, remove from the oven and let the lamb rest for 5 minutes.
6. Peel the garlic and mash it into the sautéed spinach.
7. Serve the lamb with the roasted garlic spinach on the side.

Roasted spring lamb rump with roasted garlic and spinach is a beautifully simple dish packed with flavor. The tender lamb paired with the creamy, garlicky spinach creates a comforting, satisfying meal. This low-carb, keto-friendly lunch is both nutritious and rich in flavor, making it a great choice for a fulfilling meal.

Herb-Crusted Spring Lamb Rump with Zucchini Fritters

This herb-crusted spring lamb rump is paired with crispy zucchini fritters, creating a perfect low-carb keto lunch. The lamb is coated with a fragrant blend of herbs, while the zucchini fritters are golden and crunchy, making the perfect side dish. This meal is satisfying and full of flavor, all while staying low-carb.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 cup grated zucchini, excess moisture removed
• 1 egg
• 1/4 cup almond flour
• 2 tablespoons coconut flour
• 2 tablespoons olive oil (for frying)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Rub the lamb rumps with olive oil, salt, pepper, rosemary, and thyme. Roast for 20-25 minutes, or until medium-rare.
3. In a bowl, combine the grated zucchini, egg, almond flour, coconut flour, salt, and pepper. Mix until a batter forms.
4. Heat olive oil in a skillet over medium heat and drop spoonfuls of the zucchini batter into the pan. Flatten slightly to form fritters and cook until golden brown on both sides, about 3-4 minutes per side.
5. Once the lamb is done, remove from the oven and let it rest for 5 minutes.
6. Serve the lamb with zucchini fritters on the side.

The herb-crusted spring lamb rump with zucchini fritters is a flavorful and satisfying keto lunch. The lamb is rich and aromatic, thanks to the fresh herbs, while the crispy zucchini fritters provide a delicious crunch. This low-carb meal is packed with protein and healthy fats, making it the perfect choice for anyone on a keto diet.

Spring Lamb Rump with Roasted Carrot and Fennel Salad

This dish features a beautifully roasted spring lamb rump paired with a light and flavorful roasted carrot and fennel salad. The earthy sweetness of the roasted carrots complements the tender lamb, and the fennel adds a fresh, anise-like flavor. This low-carb meal is perfect for a spring lunch.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 medium carrots, peeled and sliced
• 1 bulb fennel, thinly sliced
• 1 tablespoon olive oil (for vegetables)
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Rub the lamb rumps with olive oil, salt, and pepper, and roast for 20-25 minutes, or until medium-rare.
3. Toss the carrots and fennel with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender and lightly caramelized.
4. Once the lamb is done, remove from the oven and let it rest for 5 minutes.
5. Toss the roasted carrots and fennel with lemon juice and fresh parsley.
6. Serve the lamb with the roasted carrot and fennel salad.

The spring lamb rump with roasted carrot and fennel salad is a light, refreshing dish that celebrates the flavors of spring. The tender lamb is complemented perfectly by the roasted carrots and fennel, which add a delicious sweetness and an aromatic touch. This low-carb, keto-friendly meal is packed with nutrients and perfect for a healthy lunch.

Spring Lamb Rump with Cabbage and Bacon Stir-Fry

This keto-friendly spring lamb rump is paired with a flavorful cabbage and bacon stir-fry. The lamb is cooked to perfection and served alongside a savory, smoky cabbage stir-fry that provides the perfect low-carb side dish. This is a comforting and satisfying meal that’s full of flavor.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 strips bacon, chopped
• 4 cups cabbage, thinly sliced
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your grill or skillet to medium-high heat.
2. Rub the lamb rumps with olive oil, salt, and pepper, and sear for 4-5 minutes per side, or until medium-rare.
3. While the lamb is cooking, heat olive oil in a skillet and sauté the chopped bacon until crispy. Remove the bacon and set it aside.
4. In the same skillet, sauté the cabbage for 5-7 minutes, until tender and slightly caramelized.
5. Add the cooked bacon and apple cider vinegar to the cabbage. Stir well and season with salt and pepper.
6. Once the lamb is cooked, remove from the heat and let it rest for 5 minutes.
7. Serve the lamb with the cabbage and bacon stir-fry on the side.

Spring lamb rump with cabbage and bacon stir-fry is a rich, savory dish that combines tender lamb with the smoky flavors of bacon and the sweetness of caramelized cabbage. This keto meal is a comforting, low-carb option that’s filling and flavorful, making it perfect for lunch.

Spring Lamb Rump with Garlic and Parmesan Cauliflower

This simple yet decadent meal features spring lamb rump paired with a garlicky and cheesy cauliflower side dish. The lamb is cooked to perfection, and the cauliflower is roasted with garlic and Parmesan for a creamy, flavorful side that complements the lamb beautifully. This low-carb, keto-friendly lunch is indulgent and satisfying.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 small head cauliflower, cut into florets
• 3 tablespoons olive oil (for cauliflower)
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Rub the lamb rumps with olive oil, salt, and pepper, and roast for 20-25 minutes, or until medium-rare.
3. Toss the cauliflower florets with olive oil, garlic, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
4. Once the cauliflower is roasted, sprinkle it with grated Parmesan and return it to the oven for an additional 5 minutes, until the cheese is melted and golden.
5. Once the lamb is done, remove from the oven and let it rest for 5 minutes.
6. Serve the lamb with the roasted garlic and Parmesan cauliflower.

The spring lamb rump with garlic and Parmesan cauliflower is a rich, comforting dish that’s perfect for a keto lunch. The creamy, cheesy cauliflower provides the perfect complement to the juicy, flavorful lamb. This low-carb meal is indulgent, yet light enough for a satisfying lunch.

Spring Lamb Rump with Pesto Cauliflower Rice

This spring lamb rump is paired with a flavorful pesto cauliflower rice, making for a vibrant and keto-friendly lunch. The lamb is roasted to perfection, and the cauliflower rice is tossed in a fresh pesto sauce, creating a light yet flavorful side dish. This meal is a great low-carb option packed with protein and healthy fats.

Ingredients:

• 2 lamb rumps (about 400g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 small head cauliflower, grated into rice-sized pieces
• 1/4 cup fresh basil leaves
• 1/4 cup Parmesan cheese
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Rub the lamb rumps with olive oil, salt, and pepper, and roast for 20-25 minutes, or until medium-rare.
3. In a food processor, combine fresh basil, Parmesan, olive oil, garlic, salt, and pepper, blending until smooth to make the pesto.
4. Sauté the grated cauliflower in a skillet with olive oil for 5-7 minutes, until tender.
5. Toss the cauliflower rice with the pesto sauce, and season with salt and pepper.
6. Once the lamb is cooked, remove from the oven and let it rest for 5 minutes.
7. Serve the lamb with the pesto cauliflower rice on the side.

Spring lamb rump with pesto cauliflower rice is a fresh and vibrant keto-friendly lunch. The juicy lamb pairs perfectly with the aromatic, herby pesto cauliflower rice, creating a satisfying and flavorful dish. This low-carb meal is a delicious option that is both nutritious and indulgent.

Note: More recipes are coming soon