Renowned for its tenderness and flavour, rump is best suited for roasting, or diced for dry heat cooking methods.
Preheat oven or BBQ with hood to 200°C (180° fan-forced). Place molasses, garlic, honey and spices in a medium bowl and stir to combine. Add rump, season to taste and toss to coat. If time permits, marinade lamb in the fridge for 3 - 4 hours or overnight.
Place oil, carrots, eschalots, potatoes and seeds in a large roasting pan. Season to taste and toss to combine. Evenly scatter vegetables over the base of the roasting pan and top with rump drained from the marinade. Roast for 20 - 25 minutes for medium or until cooked to your liking.
Remove lamb from oven or BBQ and place on a resting rack. Cover loosely with foil and stand for 10 minutes before carving. Cook vegetables for a further 10 minutes or until cooked through.
Divide vegetables among plates and top with sliced lamb rump. Serve with wilted
Silverbeet, a dollop of garlic dip on top and scatter with pomegranate seeds.
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