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Roast lamb rump with tomato, red onion and oregano



Prep Time


Cook Time



4lamb rumps (about 160g-180g each)
¼ cupred wine
2 tbspolive oil
4medium tomatoes, cut into chunks
1small red onion, finely diced
fresh oregano leaves
2 tbspextra virgin olive oil
1 tspbalsamic vinegar
½ cupblack olive tapenade


1Preheat the oven to 220ºC. Put the lamb into a bowl with the red wine and olive oil. Season with salt and pepper and toss to combine.
2Place 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.
3Remove lamb, cover loosely and allow it to rest for 10 minutes before serving.
4While the lamb rests, combine the tomatoes, red onion, oregano, oil and vinegar to make a salad. Serve the lamb sliced with the salad and a spoonful of tapenade.


Gently squeeze the lamb with tongs to see if it’s done. Rare lamb feels very soft, medium is springy but soft and well done is very firm.
Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
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.
You can replace the lamb rump with lamb eye of shortloin/backstrap or lamb round. Cook at the same temperature and time as lamb rump.

Recipe suggessions based on what you have in your fridge.

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