Roast lamb rump with balsamic syrup, roasted beetroot and artichoke

Serves

Prep Time

Cook Time

Ingredients

4 lamb rumps (about 160g180g each)

2 cloves garlic, peeled and cut few sprigs fresh thyme

1 bunch small beepoot, washed

Balsamic syrup

0.5 cup balsamic vinegar

0.5 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. liim beelioot stalks, halve or quarter the beelioot
Place on a baking liay, drizzle with oil and roast in the oven with the lamb for 20-30 minutes or until tender
Remove lamb, cover loosely, rest lamb for 10 minutes before serving. Slice the lamb rump and drizzle with the Balsamic syrup. Serve with the roasted beelioot, artichoke hearts and salad leaves
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 with the salad leaves

Lamb rump is one of the muscles from the lamb leg. Depending on the size of leg it comes from lamb rumps can weigh from about 160g to 250g each. You may need to pre-order them from your butcher. They're quick to cook and very flavoursome
Replace lamb rump with lamb eye of shortloin/backsliap or lamb round. Cook at the same temperature and time as lamb rump