Lamb Rump with Roasted Capsicum

This simple dish combines lamb with roasted capsicum and hummus to create a mouth-watering offering for lunch or dinner.


  • 800 g (1 lb 12 oz) lamb rump (2 × 400 g/14 oz rumps)
  • 1 knob butter

Spice rub

  • 1 tsp coriander (cilantro) seeds
  • 1 tsp cumin seeds
  • 1/2 tsp smoked paprika
  • pinch of sea salt
  • juice of 1/2 lemon
  • 2 1/2 tbsp olive oil


  • 200 g (7 oz) dried chickpeas
  • 2 tbsp tahini
  • juice of 1/2 lemon
  • sea salt and freshly ground pepper
  • 100 ml (3 1/2 fl oz) olive oil

Roasted capsicum

  • 2 red capsicums (peppers)
  • 2 1/2 tbsp olive oil
  • 1/2 red (Spanish) onion, thinly sliced
  • 2 tsp red wine vinegar
  • 2 tsp chopped flat-leaf (Italian) parsley


To prepare spice rub, place coriander and cumin seeds in a frying pan over medium heat. Dry-roast spices for 2 minutes until they begin to ‘pop’. Transfer seeds to a mortar with smoked paprika, salt, lemon juice and olive oil, then using a pestle grind together to form a paste. Set aside until required.

Trim some fat from lamb rump, then score remaining fat (this will help to render fat while meat is cooking). Rub lamb with prepared spice rub, then leave to marinate in the fridge overnight or for at least 2–3 hours.

To prepare hummus, soak chickpeas in a bowl of water for 12 hours, then drain. Place chickpeas in a large saucepan and cover with cold water. Bring to the boil, then reduce heat to a simmer. Cook chickpeas for 30–40 minutes, or until tender (they should squash easily when pressed). Drain, reserving some cooking liquid. Place chickpeas in a blender with tahini, a squeeze of lemon juice and some salt and pepper. Add a little saved cooking water to assist with consistency, then blend until a smooth paste forms. Continue to blend while you trickle in olive oil in an even stream. Adjust seasoning and lemon juice if desired, then place in fridge until required.

To prepare roasted capsicum, place whole capsicums over a gas flame, turning when required, until skin is charred black. Remove from heat and leave to cool. Scrape away charred skin and remove core and seeds. Cut flesh into 1-cm (1/2-in) strips, then set aside. Heat olive oil in a frying pan over medium heat and when hot, add onion, season with salt and pepper and cook for 1 minute before adding capsicum strips. Cook for a further 2 minutes before adding vinegar. Cook until vinegar has completely reduced, add parsley, then remove from heat and leave to cool.

Preheat oven to 180°C (350°F/Gas 4). Heat a frying pan over medium heat and when hot, add butter. Once butter is foaming, add marinated lamb rumps to pan. Cook lamb rumps until brown all over and then place them onto a baking tray. Place tray in oven and roast for 15 minutes. Remove from oven and rest for 10 minutes before serving.

Slice lamb rumps thinly, then serve with hummus and roasted capsicum.

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