Roast Lamb Rump with Harissa, Tomato and Coriander


  • 1 Tbsp butter
  • 1 onion, diced
  • 2 garlic cloves, diced
  • ½ tsp coriander seeds, ground
  • ½ cup harissa paste
  • ½ red capsicum, diced
  • 2 tomatoes, diced
  • ¼ cup water
  • sea salt
  • 2 lamb rumps
  • canola oil
  • fresh coriander
  • fresh parsley


Sweat the onion, garlic and coriander seeds in butter. When the onions are soft, add in the harissa and capsicum, sweat until tender. Add in the tomatoes and water, cook until a thick consistency.

Blitz with a stick blender to a nice even consistency and season to taste.

Preheat the oven to 180°C. Score the fat of the lamb rump. Season and place fat-side-down into a hot cast-iron pan with a little canola oil. Render down the fat over a medium heat. When golden and crispy, turn lamb over and place in the oven. Cook for 8 - 10 minutes until desired degree of cooking. Remove from the oven and let rest at an ambient temperature for 10 minutes.

Plate the sauce first then add the sliced lamb rump on top. Garnish with fresh coriander and parsley .

Tips - I find the rump is best served medium. You could use rack or chops as well here, though cooked on the BBQ. Harissa paste is fairly easy to find and if you want more heat, use chilli flakes or fresh chillies.