Roast Lamb Rump with Tuscan Roast Vegetables

Ingredients

• 2 lamb rumps
• 1 tspn butter
• 1 tspn fresh rosemary finely chopped
• ¼ tspn pink salt flakes & cracked pepper

Tuscan vegetables

• 4 carrots peeled and halved lengthways
• 4 parsnip peeled and halved lengthways
• 2 fennel bulbs thick sliced
• 2 red capsicums halved cut each side
• 2 zucchini halved lengthways
• 3 garlic cloves, whole
• 3 thyme sprigs
• 1/4 cup olive oil

Method

Season lamb rumps and sear in hot pan with light olive oil. Add butter; baste and add sprinkle rosemary and salt flakes and cracked pepper. Bake in hot oven (200°C) for approx. 12 - 15 minutes Remove from oven and allow to rest 10 minutes.

Serve with Tuscan roast vegetables.

Tuscan roast vegetables

Toss all ingredients and place on baking tray in a single layer. Bake in hot oven 30-45 minutes or until cooked through and burnished on the edges.

Note: this recipe was demonstrated in John’s class “The clever cook – Essential techniques”, October 2019.

The recipe and image are reproduced with permission from John Casey.