Welsh Lamb mini rumps harissa tray bake

  • Prep time 20 mins
  • Cook time 50 mins
  • Serves 5+


  • 4 – 5 individual PGI Welsh Lamb rump joints (approx. 180g each)
  • 4 tbsp (small jar) harissa paste
  • 1 tbsp oil
  • 6 garlic cloves, peeled and halved
  • 2 lemons, cut into wedges
  • 350g small potatoes, halved if large
  • 1 red onion, peeled and cut into wedges
  • 1 onion, peeled and cut into wedges
  • 1 red pepper, cut into large cubes
  • 1 pack of tenderstem broccoli
  • 300g cherry tomatoes on the vine

To serve

  • Basil leaves
  • Seeded bread


  1. Heat the oven to 190°C / 170°C fan / Gas 5.
  2. Using a sharp knife, score a diamond pattern onto the fat on top of the rumps. Rub the harissa paste into the fat and all over the meat.
  3. In a large bowl, toss together the garlic, lemon, potatoes, onions and pepper. Add the oil and stir to coat all the vegetables.
  4. Place the vegetables in a deep oven tray, season, top with the lamb pieces and place in the oven for 30 minutes. If you like your lamb pink, remove the lamb from the oven after 30 minutes and keep it warm, for well done leave in with the vegetables.
  5. After 30 minutes, add the broccoli and tomatoes and brush with the juices in the tray. Squeeze the lemon wedges over the vegetables and return to the oven for 20 minutes.
  6. Rest the meat for 5 minutes before slicing.
  7. Serve with seeded bread to mop up the delicious juices.
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