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Roast lamb rump with balsamic syrup, roasted beetroot and artichoke

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4 lamb rumps (about 160g180g each)
2 cloves garlic, peeled and cut few sprigs fresh thyme
1 bunch small beetroot, washed
1 bunch small beetroot, washed
Balsamic syrup
0.5 cup balsamic vinegar
0.5 cup brown sugar


1 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.
2 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.
3 Place on a baking tray, drizzle with oil and roast in the oven with the lamb for 20-30 minutes or until tender.
4 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.
5 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.
6 Serve with the salad leaves.


1 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.
2 Replace lamb rump with lamb eye of shortloin/backstrap or lamb round. Cook at the same temperature and time as lamb rump.