This fabulous roast is served with with balsamic roasted vegetables and haloumi.


  • 1kg whole lamb rumps (about 4-5), trimmed of fat

  • 2 red capsicum, cut into wedges

  • 1kg pumpkin, cut into wedges

  • 2 red onions, cut into wedges

  • 21/2 tbsp olive oil

  • 250g haloumi cheese, cut into 2cm pieces

  • 1 tbsp balsamic vinegar

  • 2 tbsp rosemary leaves, chopped

  • 1/2 cup basil leaves

  • Green salad, to serve


  • 1.

    Take the lamb out of the fridge to allow it to come to room temperature.

  • 2.

    Preheat oven to 180ºC. Toss the capsicum, pumpkin and red onion with 2 tbsp of the oil and spread on a lined baking tray, cooking for 25 minutes or until golden brown. Add the haloumi pieces to the tray and drizzle with balsamic vinegar. Bake the vegetables and haloumi for a further 15 minutes or until the haloumi is golden brown.

  • 3.

    Place a large frying pan over a high heat. Rub the lamb with the remaining oil and cook for 2 minutes on both sides or until browned (lamb does not need to be cooked).

  • 4.

    Rub the browned lamb with rosemary and place in a roasting dish in the oven for 15-20 minutes or until cooked to your liking. Remove from oven, cover loosely with foil and allow to rest for 10 minutes.

  • 5.

    Slice the lamb and serve with roasted vegetables, haloumi and basil leaves. Serve with a green salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1114kj
  • Fat Total 87g
  • Saturated Fat 39g
  • Protein 53g
  • Carbohydrate 29g
  • Sugar 15g
  • Sodium 722mg

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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