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Roast lamb rump with harissa and a couscous salad

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4 lamb rumps (about 160g180g each)
2 cloves garlic, peeled and cut
few sprigs fresh thyme
harissa paste (optional)
Couscous salad
0.5 cup olive oil
0 grated rind from one lemon
0.33 cup lemon juice
a pinch each of sugar and salt
1 cup of instant couscous
400 g can chickpeas, drained
1 cup coriander leaves


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


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.