Lamb Recipes

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


  1. 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.
  2. 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.
  3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. Slice the lamb rump and drizzle with the Balsamic syrup.
  4. 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


  • 500g diced lamb
  • 1 onion, diced
  • 4 cheese slices
  • 0.5 lettuce, shredded
  • 2 tomatoes sliced
  • Natural yoghurt
  • Garlic
  • 4 pita bread

Cooking Instructions

  • Heat BBQ
  • Cook diced lamb and onion
  • Toast pita bread on BBQ
  • Place cheese on toasted pita bread, add sliced tomato and cooked lamb and onion
  • Add lettuce and prepared garlic sauce.

Garlic Sauce - Combine 1/2 cup natural yoghurt with 1 clove crushed garlic.

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