This is a simple lamb rump recipe that requires 24hr marinating and 55 min cooking time. Strong flavours that create an umami burst! It’s a really delicious way to enjoy lamb any day of the week. All the ingredients can be found at the local supermarket, and the lamb can be bought online from us and delivered straight to your door. Kimchi can be homemade, found online or at Sainsburys and other retailers.


Serves 4



900g Lamb Rump Joint (Boned and rolled)

3 x Garlic cloves

1 x Thumb size piece of ginger, peeled

1 x sachet (15g) Miso Paste

4 x Spring onions , roughly chopped

2 x TBSP mirin

2 x TBSP soy sauce

1 x TBSP sesame oil

1 x TBSP sugar

4 x whole peppercorns

1 x TBSP dried chilli flakes

2 x TBSP sesame seeds



Sigumchi Namul (Korean Seasoned Spinach)


2 x (125g) packs of spinach

2 x TBSP soy sauce

1 x TBSP sesame oil

1 x TBSP sesame Seeds

2 x cloves garlic, grated

2 x TSP sugar



  1. The day before cooking, in a blender, add all the ingredients for the lamb and blend into a paste. Add to a bowl, coat the lamb and refrigerate for 24hrs.
  2. At least 1 hour before cooking, remove the lamb from the fridge to get to room temperature. Pre-heat the oven to 210 C
  3. Heat a pan with some oil, remove the lamb from the marinade, brush off any excess marinade and brown the lamb on all sides (about 5 min)
  4. Place the lamb into an ovenproof dish, coat with the rest of the marinade. Cook in the oven uncovered for 35 min.
  5. Heat a large pan with water until boiling
  6. Add the spinach and blanch for 30 seconds. Remove the spinach and place in a colander under running cold water for 30 seconds.
  7. In a bowl add the rest of the ingredients for the spinach and mix.
  8. With your hands, squeeze the excess water for the spinach. Add the spinach to the mix and put to one side.
  9. After 35 min, remove the lamb from the oven (if you do not like your lamb pink, cook for 5 additional minutes, repeating to taste). Cover with foil and leave to rest for 20 min.
  10. Set the table, dish out the spinach and Kimchi. Carve the lamb. It should be juicy, pink and tender. Enjoy!