Rosemary Lamb Rump Grenade with Balsamic Roast Vegetables | Sinclair Meats Mackay

Ingredients

• 1 kg whole lamb rumps (about 4-5), trimmed of fat
• 2 red capsicum, cut into wedges
• 1 kg pumpkin, cut into wedges
• 2 red onions, cut into wedges
• 2½ tbsp olive oil
• 250g haloumi cheese, cut into 2cm pieces
• 1 tbsp balsamic vinegar
• 2 tbsp rosemary leaves, chopped
• ½ cup basil leaves
• Green salad, to serve