Rosemary Lamb Rump And Balsamic Roasted Vegetables - Local Food Market Co

Ingredients

• 1 kilogram Whole lamb rumps about 4-5, trimmed of fat
• 2 Red capsicum cut into wedges
• 1 kilogram Pumpkin cut into wedges
• 2 Red onions cut into wedges
• 2½ tablespoon Olive oil
• 250 gram Haloumi cheese cut into 2cm pieces
• 1 tablespoon Balsamic vinegar
• 2 tablespoon Rosemary leaves chopped
• ½ cup Basil leaves
• Green salad to serve