Lamb Rump Roast

1. 1

   Preheat the oven to 400u00b0F. Line a small baking pan with parchment paper.

2. 2

   Place the tomatoes and onion in the prepared pan, cut-side up. Drizzle with oil. Season. Bake 20 mins.

3. 3

   Meanwhile, trim the fat from the lamb and, with the end of a sharp knife, make incisions into the top of the rump. Push slices of garlic into the incisions.

4. 4

   Heat an oiled nonstick skillet on high heat. Sear the lamb all over, until browned lightly.

5. 5

   Add seared lamb to the baking pan with tomatoes. Bake further 30 mins, or until lamb is cooked to desired doneness. Transfer lamb to a warm plate. Cover with foil. Rest 5 minutes.

6. 6

   To serve, divide the tomato mixture onto warm serving plates. Sprinkle with the mint. Carve the lamb into thick slices; place on top of the tomato mixture. Serve with steamed green vegetables.

No additional tips available.