Fully trimmed, this lean roast is made up of a mini lamb rump, pocketed with semi dried tomatoes and then wrapped in prosciutto.
Free range lamb.
Preheat your oven to 180ºC . Place lamb on a baking rack on a baking tray. This helps the prosciutto to crisp on the bottom as well. If you don’t have a rack, just turn over halfway through cooking. Bake for 30-35 minutes for medium rare.
The internal temperate should reach 60ºC for medium rare if checked with a meat thermometer.
Served with a simple salad and cous cous or warm roast vegetables such as capsicum, eggplant, red onion, topped with goats cheese and drizzled with balsamic glaze and extra virgin olive oil.