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Herb-Crusted Lamb Rump with Roasted Vegetables

Prep Time:

Cook Time:


4 Servings


4 Mick's Meat Lamb Rumps

1/4 cup olive oil

2 garlic cloves, crushed

2 tablespoons fresh rosemary leaves, chopped

1 tablespoon fresh thyme leaves, chopped

Salt and pepper, to taste

2 tablespoons butter

2 medium-sized carrots, sliced

2 medium-sized zucchinis, sliced

1 red onion, cut into wedges

1 red capsicum, sliced


Step 1 - Preheat the oven to 180°C.

Step 2 - In a small bowl, mix together the olive oil, crushed garlic, rosemary, and thyme. Season the lamb rumps with salt and pepper, then rub the herb mixture all over them.

Step 3 - Heat a large frying pan over high heat. Once hot, add the lamb rumps and sear for 2-3 minutes on each side, until nicely browned.

Step 4 - Transfer the lamb rumps to a roasting pan. Arrange the sliced carrots, zucchinis, red onion wedges, and red capsicum slices around the lamb. Dot the vegetables with butter and season with salt and pepper, and roast in the oven for 20-25 minutes for medium-rare, or until the lamb is cooked to your liking.

Step 5 - Remove from the oven and let the lamb rest for 5-10 minutes before slicing. Serve the sliced lamb rumps with the roasted vegetables. Enjoy!

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