Lamb Rump Roast - cooking recipe

Ingredients

3 None plum tomatoes, halved
1 small red onion, cut into thin wedges
None None Sea salt and freshly ground black pepper, to taste
14 oz lamb rump roast
2 tsp olive oil
1 clove garlic, finely sliced
10 None mint leaves, flnely sliced
None None Steamed green vegetables, to serve

Preparation

Preheat the oven to 400\u00b0F. Line a small baking pan with parchment paper.
Place the tomatoes and onion in the prepared pan, cut-side up. Drizzle with oil. Season. Bake 20 mins.
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.
Heat an oiled nonstick skillet on high heat. Sear the lamb all over, until browned lightly.
Add seared lamb to the baking pan with tomatoes. Bake further 30 mins, or until lamb is cooked to desired doneness. Transfer lamb to a warm plate. Cover with foil. Rest 5 minutes.
To serve, divide the tomato mixture onto warm serving plates. Sprinkle with the mint. Carve the lamb into thick slices; place on top of the tomato mixture. Serve with steamed green vegetables.