Spice-Rubbed Lamb Rumps
Photography Aaron McLean.
Lamb rumps are a quick and easy alternative to a roasted leg of lamb and are best served medium rare.
Serves: 4
INGREDIENTS
2 lamb rumps, approx 350 grams each
sea salt
1 tablespoon olive oil
Spice rub
1 teaspoon each ground cumin, coriander, turmeric and smoked paprika
½ teaspoon ground mixed spice
Shredded Mixed Salad
2 cups finely shredded white cabbage
1 cup packed, finely shredded kale, spinach or silverbeet
1 medium carrot, very thinly sliced or grated
2 tablespoons olive oil
2 teaspoons white wine vinegar
sea salt and ground pepper
To serve
4 medium pita breads, warm
shredded mixed salad
1 avocado, peeled and quartered
½ cup thick plain yoghurt
METHOD
Preheat the oven to 200°C fan bake.
Spice rub: Combine all the spices in a small bowl then remove 1 teaspoon and set aside for serving.
Season both sides of the lamb with salt.
Sprinkle over enough spice mix to coat all sides thoroughly, patting it on to adhere then shaking off the excess.
Heat the oil in an ovenproof sauté pan and sear the lamb on all sides.
Transfer to a baking dish and roast for 17-20 minutes for medium-rare lamb. Cooking time will depend on the thickness of the rumps.
Transfer to a plate, cover loosely and rest for 5 minutes before carving.
Salad: Place everything in a large bowl and toss together. Leave for 10 minutes to soften a little.
To serve: Place the pita breads on plates and top with the shredded salad. Slice the lamb against the grain and arrange over the salad with the avocado.
Top with the yoghurt, a sprinkle of spice mix and a grind of pepper. Pour over the meat resting juices.
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