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Antipasto lamb

  • 6
Antipasto lamb


  • 2x 380 grams lamb rumps, trimmed
  • 6 cloves garlic, peeled and halved
  • 12 sprigs rosemary or thyme
  • 4 peppers, halved
  • 4 courgettes, halved
  • pepper and flaky salt to season
  • olive oil for brushing
  • 4 juicy plum tomatoes, halved or quartered
  • 1 tablespoon horseradish cream
  • ½ cup cream
  • 1 tablespoon chopped fresh dill
  • salt and pepper to season


  1. Cut 6 deep slits into each lamb rump and fill these with the garlic pieces and sprigs of rosemary or thyme.
  2. Place the lamb on a raised roasting rack with the peppers and courgettes at the side. Season heavily with pepper and salt and a drizzling of oil.
  3. Roast at 200ºC for 20 minutes. Remove from the oven and allow the meat to stand for 5-8 minutes before carving into slices and arranging on a platter together with the peppers, courgettes, plum tomatoes and a selection of your favourite extras.
  4. Mix the horseradish cream, cream and dill together and season with salt and pepper. Spoon over just before serving.
  5. Accompany with olives, capers, bread and sundried tomatoes.

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