This is a simple recipe but with big results. Lamb rumps are cooked at moderately-high temperature, yet they remain moist and juicy. Balsamic vinegar and brown sugar are simmered until thick and syrupy to make a lovely sauce.
Preparation Time: 15 minutes Cook Time: 25 minutes
Ingredients (serves 4)
4 lamb rumps (about 160g–180g each)
2 cloves garlic, peeled and cut
few sprigs fresh thyme leaves
creamy parsnip or potato mash, baby spinach leaves to serve
½ cup balsamic vinegar
½ cup brown sugar
- Preheat the oven to 220ºC. Rub the cut garlic cloves over the lamb rumps, brush
the lamb with a little oil, sprinkle with thyme leaves and season with salt and pepper.
Place the lamb rumps on a rack in a roasting dish. Roast for 15 minutes for rare, 20-25 minutes for medium, or 25-30 minutes for well done.
- Remove lamb, cover loosely, rest lamb for 10 minutes before serving. Slice the lamb rump and drizzle with the Balsamic syrup.
- To make Balsamic syrup: Combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes until thickened and syrupy.
- Serve lamb with a creamy parsnip or potato mash and fresh spinach leaves.
- Lamb rump is one of the muscles from the lamb leg. Depending on the size of leg it comes from lamb rumps can weigh from about 160g to 250g each. You may need to pre-order them from your butcher. They’re quick to cook and very flavoursome.
- Replace lamb rump with lamb eye of shortloin/backstrap or lamb round. Cook at the same temperature and time as lamb rump.