Lamb Rump with Roasted Carrot and Mint Salad

, from Issue #53. September, 2015
Photography by Manja Wachsmuth.
Lamb Rump with Roasted Carrot and Mint Salad

Tender lamb rumps make the perfect mid-week roast and the roasted carrots are a perfect match. Just use regular carrots cut into thick batons if baby versions aren’t available.

Serves: 4


3 lamb rumps, about 750 grams in total
1 teaspoon ground cumin
sea salt and freshly ground pepper

Carrot salad
2 bunches baby carrots (or however many are required to serve)
2 tablespoons olive oil
sea salt and freshly ground pepper
½ cup skin on roasted almonds, roughly chopped
2 tablespoons shredded fresh mint

3 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 clove garlic, crushed
2 tablespoons currants


Preheat the oven to 180°C.

Carrots: Trim the tops off the carrots and peel or scrub them. Place on a baking tray and toss with the oil and season. Roast for 20-30 minutes until just tender. Cooking time will depend on the size of the carrots.

Dressing: Put all the ingredients in a small saucepan and place over a low heat until it just begins to sizzle then cook for 30 seconds. The dressing will look separated. Cool.

Lamb: Season the lamb with the cumin, salt and pepper.

Heat a little oil in an ovenproof sauté pan and when hot, sear the lamb on all sides. Place in the oven and roast for 15-20 minutes for medium rare lamb. Cooking time will depend on the thickness of the lamb. Transfer to a plate, cover loosely and rest for 5 minutes.

To serve: Put the dressing in a large bowl and toss with the carrots, almonds and mint. Slice the lamb thinly against the grain and serve with the carrot salad.