Balsamic-Glazed Roast Lamb & Tuscan Potatoes

Name: Balsamic-Glazed Roast Lamb & Tuscan Potatoes with Radish & Mixed Leaf Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 350 g Lamb rump; 1 packet Balsamic Glaze; 1 sachet Mediterranean Spice Blend; 1 Radish; 3 Potato; 1 sachet Coriander; 1 packet Mixed Salad Leaves; 1 Celery; 1 drizzle olive oil; 20 g butter; 1 drizzle vinegar (balsamic or white wine)

with Radish & Mixed Leaf Salad

Recipe Development TeamUpdated on September 10, 2026

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Calories

:

838 kcal

Protein

:

39.9g protein

Total

:

40 minutes

Difficulty

:

Easy

Allergens:

Sulphites
Milk
Sesame
Fish
Eggs
Soy
Milk
May contain traces of allergens

Treat yourself to something a little special with this restaurant-worthy lamb rump, seared to perfection and finished with a rich balsamic glaze that takes it to the next level. Spiced Mediterranean potatoes are the perfect sidekick, while a fresh herby salad of mixed leaves, radish and celery keeps things bright and balanced.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

350 g

Lamb rump

1 packet

Balsamic Glaze

(Contains: Sulphites May be present: Sesame, Fish, Eggs, Soy, Milk)

1 sachet

Mediterranean Spice Blend

1

Radish

3

Potato

1 sachet

Coriander

1 packet

Mixed Salad Leaves

1

Celery

(Contains: Sulphites)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1 drizzle

vinegar (balsamic or white wine)

Nutrition

Energy (kJ)3510 kJ

Calories838 kcal

Fat38.5 g

of which saturates20.7 g

Carbohydrate49.9 g

of which sugars7.6 g

Dietary Fibre10.5 g

Protein39.9 g

Cholesterol102 mg

Sodium729 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced.
• Lightly score lamb rump fat in a 1cm criss-cross pattern.
• Season lamb rump all over with salt and pepper and place, fat-side down, in a large frying pan (no need for oil!). Place pan over medium heat and cook undisturbed until golden, 10-12 minutes.
• Increase the heat to high and sear lamb rump on all sides for 30 seconds.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

2

• Meanwhile, cut potato into bite-size chunks.
• Thinly slice radish and celery.
• Place potato on a lined oven tray. Sprinkle over Mediterranean seasoning, drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide between two trays.

3

• Transfer lamb, fat-side up, to a second lined oven tray. Roast for
15-20 minutes for medium or until cooked to your liking.
• Remove lamb from the oven, top with the butter and drizzle over balsamic glaze. Cover with foil and set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

4

• Meanwhile, in a large bowl, combine mixed salad leaves, radish, celery and a drizzle of vinegar and olive oil. Season to taste.
• Thinly slice lamb.
• Divide balsamic-glazed roast lamb, Tuscan potatoes and mixed leaf salad between plates. Spoon remaining balsamic glaze and resting juices over
the lamb. Tear over coriander to serve. Enjoy!