Rosemary Lamb Rump with Balsamic Roasted Vegetables and Haloumi

By Meat and Livestock Australia

Rosemary Lamb Rump with Balsamic Roasted Vegetables and Haloumi
Rosemary basted lamb and grilled haloumi taste sensational even the nest day in pita pockets for lunch.

Looking for a delicious and healthy lamb salad recipe? Try this Rosemary Lamb Rump with Balsamic Roasted Vegetables and Haloumi. Use any leftover lamb to make lamb pita pockets for lunch tomorrow.

Rosemary Lamb Rump with Balsamic Roasted Vegetables and Haloumi Recipe

Serves 4 (plus leftovers)

Ingredients:

1kg whole lamb rumps (about 4-5), trimmed of fat

2 red capsicum, cut into wedges

1kg pumpkin, cut into wedges

2 red onions, cut into wedges

2 tbsp olive oil

250g haloumi cheese, cut into 2cm pieces

1 tbsp balsamic vinegar

2 tbsp rosemary leaves, chopped

cup basil leaves

Green salad, to serve

Method:

Take the lamb out of the fridge to allow it to come to room temperature.

Preheat oven to 180ºC. Toss the capsicum, pumpkin and red onion with 2 tbsp of the oil and spread on a lined baking tray, cooking for 25 minutes or until golden brown. Add the haloumi pieces to the tray and drizzle with balsamic vinegar. Bake the vegetables and haloumi for a further 15 minutes or until the haloumi is golden brown.

Place a large frying pan over a high heat. Rub the lamb with the remaining oil and cook for 2 minutes on both sides or until browned (lamb does not need to be cooked).

Rub the browned lamb with rosemary and place in a roasting dish in the oven for 15-20 minutes or until cooked to your liking. Remove from oven, cover loosely with foil and allow to rest for 10 minutes.

Slice the lamb and serve with roasted vegetables, haloumi and basil leaves. Serve with a green salad.

Smart Tip:

Turn leftovers into lunch with this homemade lamb pita pockets recipe

Screen shot 2014-01-28 at 4.39.02 PM

Serves 2

Split 2 wholemeal pita pockets and spread with hummus, full pita with sliced lamb, sliced tomato and shredded iceberg lettuce

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