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Preheat the oven to 210c.
Mix the butter, capers, mint, parsley, chives, mustard and lemon zest together in a bowl. Spoon onto a piece of cling film and roll up the ends to form a sausage shape. Refrigerate until needed.
Heat 1 tablespoon of olive oil in a frying pan over a high heat. Season the lamb rumps and sear them in the hot pan until browned all over. Remove from the pan and leave to cool slightly.
Combine the herbs and the garlic in a bowl. Drizzle the lamb rumps with a little more olive oil then coat with the herb mixture, pressing it on well. Place in a roasting tray and roast for 15 minutes. Remove from the oven and rest for 10 minutes.
To serve, slice each rump in half and top with a slice of the herb butter. Serve with a green salad and oven baked kumara chips.