1. Trim off the excess fat from the lamb rump.
2, Add the salt, pepper, dried thyme, extra virgin olive oil, and white wine.
3. Massage the meat, then marinate for at least 1 hour.
4. In a hot pan, sear all sides until nice and caramelised.
5. Transfer to a baking sheet.
6. Roast at 200°C for 15 - 20 minutes, or until the internal temperature reaches 55°C.
7. Remove from oven and place lamb in a rimmed dish.
8. Add herb butter on top of the lamb, then cover with foil and leave it to rest for 10 minutes.
9. Flip and coat lamb with the melted butter.
10. Slice up the lamb and drizzle with additional melted butter before serving.
Recipe by Chef Autumn.