Preheat the oven to 180°C (160°C fan). Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 25-30 minutes until soft and caramelised. Once cooled slightly, squeeze the cloves out of their skins and mash into the Greek yoghurt. Stir in lemon juice and season to taste with salt and pepper. Set aside.

Pat the lamb rumps dry and season generously with salt and pepper. In a small bowl, combine chopped rosemary, parsley, thyme, and crushed garlic. Brush the lamb lightly with olive oil, then press the herb mixture onto all sides so it forms a crust.

Heat a large ovenproof frying pan over medium-high heat. Add a little olive oil if needed, then sear the lamb for 2-3 minutes per side until browned. Transfer the pan to the oven (or place lamb on a baking tray) and roast for 6-10 minutes depending on thickness and preferred doneness:

• Rare: Approx. 6-7 minutes
• Medium: Approx. 8 minutes
• Well done: Approx. 10 minutes

Remove the lamb from the oven and rest for 5-7 minutes under foil. This allows the juices to redistribute, keeping the meat moist and tender.

Slice the lamb against the grain and serve with a dollop of roasted garlic yoghurt. Accompany with roasted or sautéed seasonal vegetables and new potatoes or mashed potato. Drizzle any pan juices over the lamb for extra flavour.

For the lamb:

• 4 lamb rump steaks (about 180-200g each), trimmed of excess fat
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• Salt and freshly ground black pepper

For the roasted garlic yoghurt:

• 1 whole bulb garlic
• 150g natural Greek yoghurt
• 1 tsp olive oil
• Juice of ½ lemon
• Salt and freshly ground black pepper

To serve:

• Roasted or sautéed seasonal vegetables
• New potatoes or buttery mashed potato

• Trimmed rump steaks cook evenly and are tender without excess fat.
• Searing first locks in flavour and gives a beautiful caramelised crust before roasting.
• Herb crust can be prepared ahead – mix herbs and garlic, then coat lamb just before cooking.
• Resting is essential – it keeps the lamb juicy and prevents drying out.