Rosemary Lamb Rump with Roasted Vegetables & Haloumi

By MiNDFOOD magazine
Rosemary Lamb Rump with Roasted Vegetables & Haloumi
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  • 1 pack of Silver Fern Farms Lamb Rumps
  • 1 red capsicum, cut into wedges 
  • 500 g pumpkin, cut into wedges 
  • 1 red onion, cut into wedges 
  • 1 Tbsp olive oil 
  • 125 g haloumi cheese, cut into 2cm pieces 
  • 2 tsp balsamic vinegar 
  • 2 tsp rosemary leaves, chopped 
  • ½ cup basil leaves 
  • Green salad, to serve 


Take the lamb out of the fridge to allow it to come to room temperature. Preheat oven to 180ºC.

Toss the capsicum, pumpkin and red onion with 1 tbsp of the oil and spread on a lined baking tray, cooking for 25 minutes or until golden brown. Add the haloumi pieces to the tray and drizzle with balsamic vinegar. Bake the vegetables and haloumi for another 15 minutes or until the haloumi is golden brown.

Put a large frying pan on a high heat. Rub the lamb with the remaining oil and cook for 2 minutes on both sides or until seared well. Rub the seared lamb with rosemary and place in a roasting dish in the oven for 15-20 minutes or until cooked to your liking. Remove from oven, cover loosely with foil and rest for 10 minutes.

Slice the lamb and serve with roasted vegetables, haloumi, and basil leaves. Serve with a green salad.

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