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Roast Lamb Rump with Tuscan Roast Vegetables

  • Meat

  • Italian

  • Mains


  • 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


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.

Brought to you by
John Casey, author of Live Life Cook

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