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.
- 4 lamb rumps (about 160g-180g each)
- 2 clovesgarlic, peeled and cut
- few sprigs fresh thyme leaves
- creamy parsnip or potato mash, baby spinach leaves to serve Balsamic syrup
- 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