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Roast Lamb Rump Served With Tabouli On Turkish Bread


  • 4 lamb rumps (about 160g–180g each)

  • 2 cloves garlic, peeled and cut

  • A few sprigs of fresh thyme

  • 1 cup of thick, plain yoghurt

  • Extra small clove of garlic, crushed

  • 1 tbsp chopped fresh mint

  • Toasted Turkish bread, purchased hummus and tabouli to serve


  • 1.

    Preheat the oven to 220°C.

  • 2.

    Rub the cut garlic cloves over the lamb rumps and brush with a little oil.

  • 3.

    Sprinkle the lamb with thyme leaves and season with salt and pepper.

  • 4.

    Place the lamb rumps on a rack in a roasting dish and roast until cooked to your liking (you can use the LambRoast app as a guide).

  • 5.

    Remove the lamb, cover loosely with foil and rest for 10 minutes before serving.

  • 6.

    Combine the yoghurt, extra garlic and mint.

  • 7.

    Serve the lamb thinly sliced with toasted Turkish bread, hummus, tabouli and the minted yoghurt on the side.


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