Roasted Lamb Rump With Greek Salad & Yoghurt Sauce

(Lamb Rumps )


  • 4 180g HORIZON lamb rumps

Yoghurt Sauce:

  • salt and pepper
  • 200ml plain yoghurt
  • olive oil
  • 1 clove garlic, crushed
  • 250g cucumber
  • small bunch of fresh mint
  • 3 tomatoes
  • salt and pepper
  • 250g feta cheese
  • 1 red onion
  • extra virgin oil
  • 4 pieces pita bread


  1. Season the lamb with salt, pepper and oil.
  2. Seal in a hot pan on all sides then place in a hot oven, 220C, for 10 minutes.
  3. Take out and rest, covered in foil
  4. To make the salad, cut the cucumber into small dice.
  5. Slice the red onion finely, and combine with the cucumber, feta and tomato.
  6. Mix with a little extra virgin oil.
  7. To make the sauce, combine the yoghurt, crushed garlic, chopped fresh mint, salt and pepper.

To serve, put the pita bread on plates and spoon on the Greek salad. Slice the lamb and place on top and drizzle over the yoghurt sauce. A little lemon pickle makes a tasty garnish.

Serves 4