Method

Preheat the oven to 220ºC. Rub the cut garlic cloves over the lamb rumps, brush the lamb with a little oil, sprinkle with thyme leaves and season with salt and pepper.

Place the lamb rumps on a rack in a roasting dish. Roast for 15 minutes for rare, 20-25 minutes for medium, or 25-30 minutes for well done.

Remove lamb, cover loosely, rest lamb for 10 minutes before serving. Slice the lamb rump and drizzle with the Balsamic syrup.

To make Balsamic syrup: Combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes until thickened and syrupy.

Serve lamb with a creamy parsnip or potato mash and fresh spinach leaves.