Roast Lamb

Roasted Lamb Rump with Spicy Harissa

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2 lamb rumps

Pinch of salt and pepper

2 stalks of fresh thyme

2 stalks of fresh rosemary

Splash of olive oil

3 smashed garlic cloves

2 medium capsicums

1 tsp fennel seeds

1 tsp cumin seeds

2 tsp smoked paprika

3 de-seeded chillies, chopped

1 garlic clove

2 dried chillies, chopped

½ cup pine nuts

1 cup chopped cucumber

½ cup green olives

¾ cup raw almonds

Squeeze of lemon juice



1. Preheat Ariston oven to 200°C.


2. Season both sides of the lamb rumps with salt, pepper, rosemary leaves, thyme leaves and olive oil. Massage the seasoning into the lamb. Leave lamb to marinate for half an hour.


3. Add olive oil to a pan and cook the lamb rumps fat side down first using PK755DGH Direct Flame. Cook for a few minutes until the lamb has caramelised.  Place the lamb rumps in a roasting tray and pour the juices from the pan over the top of the rumps. Surround the rumps with thyme, rosemary, salt, olive oil and garlic cloves. Pop the rumps into the oven for 12-14 minutes. Once cooked, allow the rumps to rest for 6 minutes.


4. To make the harissa, pop the capsicum onto the open flame of a gas cooktop and rotate for 8 minutes or until the capsicum has blackened all over. Put the capsicum into a bowl and cover with cling film to steam and leave for a few minutes. Cut the capsicum in half to remove the seeds, and then peel off the charred skin.


5. Add fennel seeds and cumin seeds to a small pan and toast until fragrant. Transfer the seeds to a mortar and pestle, and smash. Transfer the seed mixture to a blender and add the skinless capsicums. Add smoked paprika, de-seeded chillies, garlic, dried chillies, pinch of salt, olive oil and pine nuts – and then blend.


6. To make the salad, mix the cucumber, green olives and raw almonds in a medium bowl. Season the salad with olive oil, salt, pepper, and a squeeze of lemon juice.