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Roast Lamb Rumps with Pickled Onion Salad

Try Justine's awesome lamb recipe!


  • 4 x 180g lamb rumps

  • 2 cloves garlic, cut in four

  • ½ bunch sprigs of thyme

  • 2 tbs. olive oil

  • Pickled onion salad

  • ½ a red onion, very finely sliced

  • 1 tsp. salt

  • 2 tsp. sugar

  • ½ cup cider vinegar

  • ¼ bunch parsley, leaves picked

  • ¼ bunch mint, leaves picked

  • Drizzle of olive oil

  • 1 400g can chickpeas, drained

  • 1 heaped tsp. tahini

  • 1 clove garlic

  • Juice of 1 lemon

  • ½ cup good quality extra virgin olive oil

  • Pinch cumin

  • 4 tsps. labne (or plain yoghurt)

  • 4 tsps. chilli relish or sauce (sambal oelek, harissa etc.)


  • 1.

    For the onions, make a pickling solution by placing vinegar, salt and sugar in a small saucepan and bring to the boil.

  • 2.

    Cook for 1-2 minutes. Turn the heat off and cool slightly before adding the onions. Let stand for 1 hour or even better overnight in the fridge. Strain the onion from the liquid and toss with herbs and drizzle lightly olive oil just before serving.

  • 3.

    Preheat the oven to 180°C.

  • 4.

    Make two deep incisions with the point of a sharp knife into the lamb rumps and place quarters of garlic cloves into each slit. Season the lamb with salt and pepper. Heat oil in a large frying pan (ideally one that can be put in the oven); seal the rumps on each side. Add thyme to the pan and cook in the oven 10 - 15 minutes for medium rare or a little longer if you prefer your meat medium. Remove from the oven, covered loosely with foil to rest for 10 minutes.

  • 5.

    While resting make your chickpea puree. Add chickpeas, garlic, cumin, lemon juice and tahini in a food processor.

  • 6.

    Pulse until a crumb like consistency forms. With the motor still running drizzle in the olive oil until a smooth paste

  • 7.

    Forms. Season the hummus with salt. Mix the labne with the chilli paste.

  • 8.

    Carve the roasts into thick slices and serve on a chickpea puree. Dress with the salad and dollop with the chilli labne.

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