Ingredients:

• 4 x lamb rumps, (about 200g each)
• 3 tablespoons olive oil
• 2 tablespoons chopped rosemary
• 1 clove garlic
• 2 tablespoons olive oil, extra
• 3 parsnips, chopped into 4cm pieces
• 1 bunch Dutch carrots
• 400g Chat potatoes, halved

Method:

1. Preheat oven to 200°C.
2. Trim lamb of excess fat and place in a bowl with the olive oil and salt and pepper.
3. Place a large frying pan on high heat. Add lamb and brown on all sides. Remove and set aside.
4. Heat some extra oil in another frying pan. Add parsnips and cook until golden. Remove and place in a baking dish.
5. Add carrots to the pan. Cook until lightly browned, remove and add to the roasting pan.
6. Add potatoes to the frying pan and cook until browned. Add to the roasting pan and season.
7. Place lamb rumps on top and place in the oven. Cook for 20 minutes.
8. Remove the rumps and cover with foil.
9. Continue roasting the vegetables for a further 10 minutes.
10. Slice the lamb and serve with the vegetables.