Rosemary Lamb Rump And Balsamic Roasted Vegetables
Skip to main content Skip to footer Instructions - Take the lamb out of the fridge to allow it to come to room temperature. - Preheat oven to 180ºC.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Roasting pan
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Serving platter
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 grams Haloumi cheese cut into 2cm pieces
- 1 tablespoon Balsamic vinegar
- 2 tablespoons Rosemary leaves chopped
- ½ cup Basil leaves
- Green salad to serve
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