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Roasted lamb rump with baked root vegetables
( SERVES 6 )

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Photo by Elizabeth Clarkson

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Preheat the oven to 200C.
Rub the lamb with plenty of salt, pepper and a tablespoon of olive oil. Peel the vegetables and cut into large chunks.
Place the lamb in a large roasting pan with the remaining olive oil.
Add the vegetables and coat well with the oil. Sprinkle over the rosemary leaves and more salt and pepper.
Put the pan with the lamb and the vegetables in the oven. Cook for 10 minutes at 200C, then reduce the temperature to 180C.
Allow the vegetables and lamb to bake for 40-50 minutes more, occasionally turning and basting them in the juices and oil.
Take the pan from the oven when the meat is cooked but still juicy and slightly pink and place on a serving dish to allow the meat to rest and the juices to be reabsorbed.
Surround the lamb with the roasted vegetables and cover with foil while you make a gravy.
Deglaze the pan by placing it on a heated stove element, adding the lamb stock and stirring.
Keep stirring to release the residue on the bottom of the pan and simmer to reduce the juices until sticky and thick.
Pour over the meat and vegetables and serve at once.