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.

  • 1 hr preparation
  • 1 hr cooking
  • Serves 2
  • Print


Lamb rump roast
  • 3 ripe roma tomatoes, halved
  • 1 small red onion, cut into thin wedges
  • sea salt and freshly ground black pepper, to taste
  • 400 gram lamb rump roast
  • 2 teaspoon olive oil, plus extra for pan
  • 1 clove garlic, finely sliced
  • 10 mint leaves, flnely sliced
  • steamed green vegetables, to serve


Lamb rump roast
  • 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.

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