Roast Lamb Rump with Tomato, Red Onion and Oregano

• Serves 4

• Preparation time: 6 minutes

• Cooking time: 20 minutes

Ingredients

4 lamb rumps (about 160g–180g each)1/4 cup red wine
2 tbsp olive oil
Salt and pepper
4 medium tomatoes, cut into chunks
1 small red onion, finely sliced
1/3 cup fresh oregano leaves
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
½ cup black olive tapenade

Method

Preheat the oven to 220°C. Place the lamb rumps into a bowl with the red wine and olive oil. Season with salt and pepper and toss to combine.

Place the lamb rumps on a rack in a roasting dish. Roast for 15 minutes for rare, 20 minutes for medium, or 25-30 minutes for well done.

Remove the lamb rumps, cover loosely and allow them to rest for 10 minutes before serving. While the lamb rumps rest, combine the tomatoes, red onion, oregano, oil and vinegar to make a salad. Serve the lamb rumps sliced with the salad and a spoonful of tapenade.

Notes