Toss the rumps in a little extra virgin olive oil, chopped garlic, a little salt and some freshly ground black pepper (you can also add a chopped herb such as fresh oregano).
Let the rumps marinate for 30 minutes then brown all over in a hot pan.
Then do what chefs do and finish the lamb in the oven by putting the pan in a preheated 200°C oven for 10 minutes or until you see beads of rose coloured juices coming to the surface of the lamb.
Remove from the oven, transfer to a plate, cover loosely with foil and rest 5-6 minutes then slice across the grain of the meat and serve.
These rumps can also be panfried at a lower temperature or barbecued on a medium heat barbecue.
Each rump will generously feed 1 person.