A delicious mini rump roast cooked with aromatic spices is served with a vibrant carrot and feta salad.


  • 4 x 250g mini lamb rumps, fat trimmed

  • 2 tsp caraway seeds

  • 1 tsp cumin seeds

  • 80 ml (1/3 cup) olive oil

  • Carrot and fetta salad

  • 2 tbsp red wine vinegar

  • 1 tbsp caster sugar

  • 60 ml extra virgin olive oil

  • 2 medium carrots, peeled into strips

  • 1 cup firmly packed mint leaves

  • 2 stalks green onions, thinly sliced on the diagonal

  • 65 g (1/3 cup) pumpkin seeds (pepitas), roasted

  • 100 g (1/2 cup) fetta, drained, crumbled


  • 1.

    Preheat the oven to 200°C. To roast the lamb, place spices and half of the oil in a large bowl.

  • 2.

    Add the lamb and toss to coat.

  • 3.

    Heat the remaining oil in a large frying pan over high heat. Add the lamb and cook, turning frequently, for 5 minutes or until the lamb is browned all over.

  • 4.

    Transfer the lamb to an oven tray and roast until cooked to your liking (you can use the LambRoast app as a guide). Rest for 7 minutes before slicing each rump in half, to serve.

  • 5.

    While the lamb is resting, make the dressing for the carrot & fetta salad by placing the vinegar, sugar and oil into a large bowl. Whisk until the sugar has dissolved.

  • 6.

    Add the carrots, onions, mint and pumpkin seeds to the bowl with the dressing and toss gently to combine.

  • 7.

    Carve the lamb to serve with the salad and dress with fetta.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1194kj
  • Fat Total 107g
  • Saturated Fat 35g
  • Protein 47g
  • Carbohydrate 11g
  • Sugar 5g
  • Sodium 172mg

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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