1 pack of Silver Fern Farms Lamb Rumps
¼ cup malt vinegar
¼ cup dark soy sauce
3 cloves garlic, crushed
2 tbsp brown sugar
2 tbsp sesame oil
1 tbsp sweet chilli sauce
freshly ground black pepper
Place Lamb Rumps and all the ingredients in a large sealable plastic bag. Turn the bag several times to ensure Lamb Rumps are well coated with the marinade. Leave in the fridge for 2 hours or overnight, turning once or twice during this time.
Take the Lamb Rumps out of the fridge 30 minutes before cooking and allow them to come to room temperature prior to cooking. Cook in a covered, medium-hot barbecue or in an oven at 200°C for 20 minutes.
Remove from the oven, cover and rest the lamb for 10 minutes before slicing across the grain to serve.