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Mini Wakanui Rump Cap Roast with Baby Root Vegetables, Tahini and Sumac


350g Wakanui Rump Cap Roast

Vegetable oil

Baby root vegetables (carrots, beetroot, turnips – assorted colours)

Olive oil

Sea salt & fresh ground pepper

3 Tbsp. thick tahini (sesame seed paste)

1 small clove of garlic, minced

1 small lemon, juice and zest



Bring the Wakanui Rump Cap Roast to room temperature. Coat the baby root vegetables in olive oil and roast in a 180°C oven for 25-30 minutes until crispy and tender.

Preheat your grill or fry pan to a high heat. Rub the rump cap roast with vegetable oil and season well with salt and pepper. Sear and colour the rump cap roast on all sides, place onto an ovenproof roasting dish and roast in the oven for 10-15 minutes or until cooked to your liking. Rare feels quite soft when pressed, medium more springy. Cover and rest the rump cap roast for 6 to 8 minutes.

Combine the tahini (tahini separates in the jar so give it a good stir before measuring to get a thick spoonful) garlic, juice and zest of a small lemon and enough cold water to make a pouring or desired consistency. Taste and season with sea salt and freshly ground pepper.


Arrange the roasted baby vegetables and sliced rump cap roast onto a serving platter and drizzle generously with the garlic tahini dressing and sprinkle with sumac.