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Preheat the oven to 220°C.
Rub the cut garlic cloves over the lamb rumps and brush with a little oil.
Sprinkle the lamb with thyme leaves and season with salt and pepper.
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).
Remove the lamb, cover loosely with foil and rest for 10 minutes before serving.
Combine the yoghurt, extra garlic and mint.
Serve the lamb thinly sliced with toasted Turkish bread, hummus, tabouli and the minted yoghurt on the side.
For further lamb roast recipe inspiration, visit www.beefandlamb.com.au
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