Za'atar Crusted Lamb Rump with Butternut Harissa Mash

By Ginny Grant, Cuisine magazine
Za'atar Crusted Lamb Rump with Butternut Harissa Mash
Preparation Time
Cooking Time
Click stars to rate


  • 3 small pita breads
  • olive oil for brushing and drizzling
  • 1 red onion thinly sliced in rings
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 400 g butternut (peeled and deseeded weight), diced 1 cm
  • 1 tablespoon olive oil
  • 1 - 2 tablespoons harissa paste (more or less depending on the heat)
  • 1 packet  Silver Fern Farms lamb rump
  • 1 tablespoon olive oil
  • 4 tablespoons za’atar (or use a mix of 2 teaspoons sumac, 2 teaspoons dried thyme, 2 teaspoons toasted sesame seeds, 2 tablespoons fresh oregano, finely chopped)
  • yoghurt for drizzling


Preheat oven 160°C

Cut the pita breads into 6 wedges and split each wedge in half.  Brush with olive oil and bake 15-20 minutes until golden and crisp.  Cool before using.  In a bowl combine the red onion, red wine vinegar and sugar; add a pinch of sea salt and leave to sit for 15 minutes until softened and pink, stirring occasionally.

Turn up the oven to 220°C

Toss the pumpkin with the olive oil and season with salt.  Bake on a baking paper lined tray for 20 minutes or until cooked through.  While warm, toss with the harissa and roughly mash. 

Oil the room temperature lamb, press into the za’atar, season generously with salt, lightly drizzle with olive oil and then roast for 15 - 20 minutes for medium rare.   Allow to rest for 10 minutes before slicing thinly.

Put a spoonful of butternut mash onto pita crisps, top with lamb, add a small dollop of yoghurt, and a few slices of pickled onion.

Tip: Oiling the lamb before pressing in the spice mix, ensures that it will stick to the meat.

Stay Updated