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Roast lamb rump with tomato salsa

Roast lamb rump with tomato salsa



Prep Time


Cook Time



2 x 400g Lamb rump roasts

1 x 375g Punnet mixed cherry tomatoes, halved

2 tsp Ground cumin

1 tbsp Lemon juice

1/3 cup Olive oil

1 tbsp White balsamic vinegar

¼ cup Basil leaves

¼ cup Coriander leaves

1 Green onion thinly sliced

Sea salt flakes and cracked black pepper

Chargrilled flatbread and store bought tztatziki to serve


  • Pre-heat the oven to 200°C. Combine ¼ cup of the oil with the cumin and lemon juice and brush over Lamb rump roasts. Heat a large non-stick frying pan over high heat. Cook the Lamb, turning, for 5 min or until brown. Place in a roasting dish, roast for 20 min for medium or until cooked to your liking.
  • Meanwhile place the tomatoes, basil, coriander and green onion in a bowl. Combine the remaining oil and balsamic vinegar, salt and pepper. Spoon over tomatoes and toss to combine.
  • Serve with the Lamb, flatbreads and tzatziki.
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