Ingredients
4 lamb rumps (about 160g–180g each)2 cloves garlic, peeled and cut
few sprigs fresh thyme leaves
creamy parsnip or potato mash, baby spinach leaves to serve
Balsamic syrup
½ cup balsamic vinegar
½ cup brown sugar
Description
Roast Lamb Rump With Balsamic Syrup
2 cloves garlic, peeled and cut
few sprigs fresh thyme leaves
creamy parsnip or potato mash, baby spinach leaves to serve
Balsamic syrup
½ cup balsamic vinegar
½ cup brown sugar
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