• TO PAIR WITH Avondale La Luna 2010. 

    Lamb rump, pumpkin seed pesto, wilted greens, mint chiffonade and wood sorrel

    Serves: 6 - 8
    Cooking Time: 1 hr


    • LAMB

    • 3 lamb rumps on the bone
    • salt and freshly ground black pepper, to taste
    • 3 garlic cloves, peeled
    • 6 sprigs fresh thyme
    • 6 sprigs fresh rosemary
    • 100g butter + extra knob
    • 250ml (1 cup) red wine

    • 100g pumpkin seeds
    • ¼ garlic clove
    • leaves of 2 sprigs fresh mint
    • 2 sprigs fresh parsley
    • 50ml olive oil
    • salt, to taste

    • 1kg Swiss chard/baby spinach
    • 50g butter
    • ½ onion, peeled and diced
    • salt and freshly ground black pepper, to taste
    • TO SERVE

    • 20 mint leaves, chiffonaded (very finely sliced)
    • wood sorrel flowers, to garnish (optional)
    • small handful wood sorrel, to garnish



    Preheat the oven to 160˚C. Generously season the lamb rumps on all sides. In a smoking hot frying pan, sear off the lamb on all sides until golden brown. Allow the pan to cool slightly, and add the garlic, herbs and 100g butter. Baste the lamb with the butter mixture and place in the oven. Roast until medium done, about 35 – 45 minutes.


    Allow the lamb to rest, at least 25 minutes, before slicing. Always reserve the pan with the roasting juices to make the sauce for your dish. After the lamb has rested, there should be more liquid around it.


    For the pesto, toast the pumpkin seeds in the oven at 180˚C, 10 minutes. Place all of the ingredients in a food processor and blitz to a pesto-like consistency.


    For the wilted greens, wash and dry the Swiss chard or baby spinach well. Always make sure there is no sand or grit on the chard. Melt the butter in a large pan over medium heat. Sauté the onion in the melted butter, about 10 minutes. Cut the chard into more manageable pieces, add to the onions and wilt down. Season to taste and remove from heat.


    Deglaze your pan containing the roasting juices with the red wine. Reduce by ⅔, add a knob butter and whisk. Baste the lamb with the pan juices.


    Divide the wilted greens and lamb slices among serving plates, sprinkle the lamb sliced with the mint chiffonade, pick some wood sorrel flowers, if desired, and a handful wood sorrel to garnish. Drizzle around the pesto.

    Recipe and styling by Eric Bulpitt

    Photograph by Bruce Tuck

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com