Roasted Lamb Rump Recipe

Time1h

Serves4

Grilled lamb cutlets, pomegranate glaze, butternut squash

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Ingredients

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1
Prepare the Lamb
Preheat the oven to 200°C (390°F). Rub the lamb rump with olive oil, minced garlic, rosemary, salt, and black pepper. Let it marinate for at least 30 minutes.
2
Roast the Lamb
Place the marinated lamb on a baking tray and roast it in the preheated oven for 25-30 minutes for medium-rare. Adjust the time if you prefer it more well done.
3
Make the Pomegranate Glaze
In a saucepan, combine pomegranate juice and honey. Bring to a simmer over medium heat and reduce until thickened, about 10-15 minutes. Set aside.
4
Prepare the Butternut Squash
While the lamb is roasting, peel and cube the butternut squash. Toss with olive oil, salt, and pepper, and roast in the oven for the last 20 minutes of the lamb's cooking time.
5
Serve
Once the lamb is done, allow it to rest for 10 minutes. Slice the lamb and serve it drizzled with the pomegranate glaze, alongside roasted butternut squash.