What could be better than simply lamb - no frills.

Ingredients

• 2 sprigs fresh rosemary
• 2 tblsp chopped fresh oregano
• 4 tblsp oil (olive is nice)
• ½ tsp finely ground black pepper
• ½ tsp salt
• 4 lamb rumps

Method

1. Finely chop the rosemary and oregano. Mix together with the oil, black pepper and salt.
2. Place the well-trimmed lamb rumps in a shallow container and pour over the marinade. Rub well into the meat with your hands. Cover and refrigerate for about 2 hours or overnight.
3. Heat the barbecue to medium-hot. Sear the lamb rumps on all sides, then allow to cook for about 15 minutes turning occasionally. This will achieve a medium-rare lamb, but much will depend on the heat of the barbecue and the thickness of the lamb rumps. Make sure that it is not over-cooked. Allow lamb to rest for 5 to 10 minutes before slicing.

Cooks Tips

- If you cook the lamb in a pan, add ½ cup red wine to the pan after cooking, bring to the boil and then pour over the lamb to serve.