Oven Rump Roast

1. Preheat the oven to about 400 degrees Fahrenheit. Bring the lamb up to temperature, letting it sit on the counter for about 30 minutes before you plan to cook.

2. Rub the lamb rump lightly with olive oil, then season generously with salt, pepper, fresh chopped herbs, garlic and other spices you prefer, to your taste.

3. Set the seasoned lamb rump on a roasting rack set inside of a roasting pan. Place the roast in the preheated oven to roast. For a 1- to 1 1/4-pound lamb, cook the lamb for about 25 to 30 minutes for medium-rare roast with an internal temperature of roughly 125 F, or 45 minutes to an hour for medium to medium-well steak with an internal temperature of about 145 F. Use a meat thermometer to get an accurate read of the temperature.

Grilled Rump Steaks

1. Slice a top round or rump roast across the grain into slices about 1 inch thick. Brush the steaks with olive oil and season to your taste with salt and pepper.

2. Brush the grill grates of your grill with vegetable oil and light fresh coals, bringing the grill to a medium-high heat. For a gas grill, preheat by turning the burners to high and closing the lid for about 15 minutes. Turn down the burners to medium-high after preheating.

3. Add the steaks to the grill and cook for about 5 to 8 minutes per side, or until well seared on the outside and cooked to your desired temperature on the inside. Use a meat thermometer to get an accurate temperature read of the steaks. Let the steaks rest a few minutes before serving.

Pan-Seared Rump Steaks

1. Rub the rump steaks with olive oil and season to your liking with salt and pepper.

2. Bring a saucepan coated with vegetable oil to high heat on the stovetop. Add the rump steaks to the hot pan and sear both sides just until they're browned.

3. Reduce the heat to low and cover the saucepan. Let the steaks cook on low for about 15 to 20 minutes, or until cooked to your desired temperature level, using a meat thermometer to check the temperature. Remove from the pan to rest for a few minutes. Serve with the drippings from the saucepan.