||Preheat the oven to 220ºC. Rub the cut garlic cloves over the lamb rumps, brush the lamb with a little 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 rare, 20-25 minutes for medium, or 25-30 minutes for well done. 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.
||Remove lamb, cover loosely, rest lamb for 10 minutes before serving. Slice the lamb rump and drizzle with the Balsamic syrup. Serve with the roasted beetroot, artichoke hearts and salad leaves.
||To make Balsamic syrup: Combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes until thickened and syrupy.
||Serve with the salad leaves.