This delicious lamb rump recipe is packed with mouth-watering flavour. Serve with salad and a spoonful of tapenade.


  • 4 lamb rumps (about 160g–180g each)1/4 cup red wine

  • 2 tbsp olive oil

  • Salt and pepper

  • 4 medium tomatoes, cut into chunks

  • 1 small red onion, finely sliced

  • 1/3 cup fresh oregano leaves

  • 2 tbsp extra virgin olive oil

  • 1 tsp balsamic vinegar

  • 1/2 cup black olive tapenade


  • 1.

    Preheat the oven to 220°C. Place the lamb rumps into a bowl with the red wine and olive oil. Season with salt and pepper and toss to combine.

  • 2.

    Place 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.

  • 3.

    Remove the lamb rumps, cover loosely and allow them to rest for 10 minutes before serving. While the lamb rumps rest, combine the tomatoes, red onion, oregano, oil and vinegar to make a salad. Serve the lamb rumps sliced with the salad and a spoonful of tapenade.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 341kj
  • Fat Total 18g
  • Saturated Fat 2g
  • Protein 2g
  • Carbohydrate 17g
  • Sugar 5g
  • Sodium 793mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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