Roast Lamb rump with a balsamic syrup, roasted beetroot and artichoke

Roast Lamb rump with a balsamic syrup, roasted beetroot and artichoke
Spring is the time for blue skies, new growth, budding romances and a rejuvenated palate that calls for a lighter, fresher menu. Celebrate the new season by bringing the fresh flavour of mouth-watering Lamb to the table.

In Spring sweet, tender Lamb is at its peak supply, making it the perfect partner for new season vegetables and herbs. Its unique ability to match the fresher, more delicate flavours our palates crave post winter, makes Lamb the perfect Spring meal solution.

Enjoy Lamb alfresco and let the warm sun, cool breeze and floating scent of blossoming flowers revitalise your senses. Cooked on the barbecue, grill, fry pan or in the oven, Lambs tenderness and flavour is sure to be a hit with family and friends. However you choose to dine, you can soak up the succulent flavours of Spring with these simple and delicious Lamb recipes.

Roast Lamb rump with a balsamic syrup, roasted beetroot and artichoke

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4
4 Lamb rumps (about 160g-180g each)
2 cloves garlic, peeled and cut
1 tbsp olive oil
fresh thyme
sea salt and freshly ground black pepper
1 bunch small beetroot, washed
halved artichoke hearts (preserved in oil) and mixed salad leaves to serve

Balsamic syrup
cup balsamic vinegar
cup brown sugar

Preheat the oven to 220°C. Rub the cut garlic cloves over the Lamb rumps, brush the Lamb with olive 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 a rare result (medium will take 20-25 minutes, well done 25-30 minutes).

Trim beetroot stalks, halve or quarter the beetroot. Place on a baking tray, drizzle with oil and roast in the oven with the Lamb for 20-30 minutes or until tender.

Transfer the Lamb to a plate and loosely cover with foil, stand to rest in a warm place for five minutes.

Slice the Lamb rump and drizzle with a little balsamic syrup. Serve with the roasted beetroot, halved artichoke hearts and salad leaves.

To make balsamic syrup: while the Lamb is cooking combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for five minutes until thickened and syrupy.

This information has been issued by Hausmann Communications on behalf of Meat & Livestock Australia. For more Lamb recipe suggestions please go to:

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