If time permits take the lamb rumps from the refrigerator about 10 minutes before cooking. If you like rare or medium rare meat, this will make sure the meat cooks evenly.
- 4 lamb rumps (about 160g–180g each)
- 2 cloves garlic, peeled and cut
- few sprigs fresh thyme
- 1 cup thick, plain yoghurt
- extra small clove of garlic, crushed
- 1 tbsp chopped fresh mint
- toasted Turkish bread, purchased hummus and tabouli to serve
- Preheat the oven to 220ºC. Rub the cut garlic cloves over the lamb rumps, brushthe 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. Combine the yoghurt, extra garlic and mint. Serve the lamb thinly sliced with toasted Turkish bread, purchased hummus and tabouli and the minted yoghurt on the side.
Serve with purchased hummus and tabouli.
- 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.