WHEN the signs of summer disappear and we start to crave warm, home-cooked meals, nothing brings people together quite like a lamb roast.
Often associated with the nostalgic memory of a Sunday evening at the family dinner table, a range of cuts and sizes means anyone can enjoy the juicy, tender flavour of roasted lamb, any day of the week.
Whether it's a roasted leg or shoulder for the whole family, or a quick mini lamb rump roast, for a delicious midweek meal, go back to basics this autumn and enjoy what real food is all about.
Roast lamb rump with tomato, red onion and oregano
Serves: 4. Preparation time: 6 minutes: Cooking time: 20 minutes
- 4 lamb rumps (about 160g-180g each)
- 1/4 cup red wine
- 2 tbsp olive oil
- salt and pepper
- 4 medium tomatoes, cut into chunks
- 1 small red onion, finely sliced
- 1/3 cup fresh oregano leaves
- 2 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- ½ cup black olive tapenade
PREHEAT the oven to 220°C. Place the lamb rumps into a bowl with the red wine and olive oil. Season with salt and pepper and toss to combine.
Place the lamb rumps on a rack in a roasting dish. Roast for 15 minutes for rare, 20 minutes for medium, or 25-30 minutes for well done. Remove the lamb rumps, cover loosely and allow them to rest for 10 minutes before serving.
While the lamb rumps rest, combine the tomatoes, red onion, oregano, oil and vinegar to make a salad.
Serve the lamb rumps sliced with the salad and a spoonful of tapenade.