Lamb rump roast

Create this Australian favourite this weekend with this beautiful roast lamb. Served with a fragrant grilled tomato salad and steamed greens for a tasty Sunday dinner.
lamb rump roast recipeAustralian Women's Weekly



1.Preheat oven to 200°C (180°C fan-forced). Line a small baking dish with baking paper.
2.Place the tomatoes and onion into the baking dish, cut-side up. Drizzle with oil. Season. Bake 20 minutes.
3.Meanwhile, trim the fat from the lamb and, with the end of a sharp knife, make incisions into the top of the rump. Push slices of garlic into the incisions.
4.Heat an oiled non-stick frying pan over a high heat. Sear the lamb allover, until browned lightly.
5.Remove the tomato mixture from the oven. Add seared lamb to the baking dish. Bake further 30 minutes, or until lamb is cooked as desired.
6.Remove from oven; transfer lamb to a warm plate. Cover with foil. Rest 5 minutes.
7.To serve, divide the tomato mixture onto warm serving plates with the mint. Carve the lamb into thick slices; place on top of the tomato mixture. Serve with steamed green vegetables.

Not suitable to freeze or microwave.