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Roast Lamb Rump with Balsamic Syrup

Roast Lamb Rump with Balsamic Syrup


This is a simple recipe but with big results. Lamb rumps are cooked at moderately-high temperature, yet they remain moist and juicy. Balsamic vinegar and brown sugar are simmered until thick and syrupy to make a lovely sauce.


  • 4 lamb rumps (about 160g-180g each)
  • 2 clovesgarlic, peeled and cut
  • few sprigs fresh thyme leaves
  • creamy parsnip or potato mash, baby spinach leaves to serve


Balsamic syrup

  • ½ cup balsamic vinegar
  • ½ cup brown sugar



  1. Preheat the oven to 220ºC. Rub the cut garlic cloves over the lamb rumps, brush the lamb with a little oil, sprinkle with thyme leaves and season with salt and pepper.
  2. Place the lamb rumps on a rack in a roasting dish. Roast for 15 minutes for rare, 20-25 minutes for medium, or 25-30 minutes for well done.
  3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. Slice the lamb rump and drizzle with the Balsamic syrup.
  • To make Balsamic syrup: Combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes until thickened and syrupy.


Serve lamb with a creamy parsnip or potato mash and fresh spinach leaves.



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