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RoastLambRump john casey only neff market kitchen

Roast Lamb Rump with Tuscan Roast Vegetables

This recipe comes to us from the kitchen of John Casey, author of Live Life Cook and regular participant at the Neff Market Kitchen Cooking School. 

Check out John’s website for a chance to win a copy of his cookbook.



  • 2 lamb rumps
  • 1 tspn butter
  • 1 tspn fresh rosemary finely chopped
  • ¼ tspn pink salt flakes & cracked pepper

Tuscan vegetables

  • 4 carrots peeled & halved lengthways
  • 4 parsnip peeled & halved lengthways
  • 2 fennel bulbs thick sliced
  • 2 red capsicums halved cut each side
  • 2 zucchini halved lengthways
  • 3 garlic cloves, whole
  • 3 thyme sprigs
  • 1/4 cup olive oil


Season lamb rumps and sear in hot pan with light olive oil. Add butter; baste and add sprinkle rosemary and salt flakes and cracked pepper. Bake in hot oven (200°C) for approx. 12 – 15 minutes Remove from oven and allow to rest 10 minutes.

Serve with Tuscan roast vegetables.

Tuscan roast vegetables

Toss all ingredients and place on baking tray in a single layer. Bake in hot oven 30-45 minutes or until cooked through and burnished on the edges.




Note: this recipe was demonstrated in John’s class “The clever cook – Essential techniques”, October 2019.

The recipe and image are reproduced with permission from John Casey.

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