Cherry & Balsamic-Glazed Lamb
with Roast Potatoes & Radish Salad
- May contain traces of allergens
- Wheat
- Gluten
- Eggs
- Milk
- Fish
- Traces of Cashew
- Almond
- Sesame
- Soy
- Peanuts
- Traces of Pistachio
- Traces of Walnut
Oh, happy days! With a heavenly combination of golden roasted potatoes paired with a crisp radish salad and a tangy-sweet cherry and balsamic glaze drizzled over the lamb rump, this is a modern and delicious union that will be lovingly devoured by all. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
lamb rump
2
potato
2
radish
1
tomato
1 bag
salad leaves
1 packet
Cherry Sauce
(May be present: Wheat, Gluten, Eggs, Milk, Fish, Cashew, Almond, Sesame, Soy)
1 tsp
brown sugar
(May be present: Gluten, Milk, Cashew, Almond, Sesame, Soy, Peanuts, Pistachio, Walnut)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
½ tbs
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Lightly score the fat of the lamb rump in a 1cm criss-cross pattern. Season the lamb all over with salt and pepper and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is cooking, cut the potato into bite-sized chunks. Place the potato on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
Transfer the lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.
While the lamb is roasting, thinly slice the radish into rounds. Slice the tomato into wedges. In a medium bowl, combine a drizzle of white wine vinegar and olive oil, then season. Add the radish, tomato and mixed salad leaves. Set aside.
While the lamb is resting, combine the cherry sauce, balsamic vinegar and brown sugar in a small bowl. Return the frying pan to a medium-high heat. Cook the cherry glaze for 1-2 minutes until heated through and slightly reduced. Stir in any lamb resting juices.
Toss the salad. Slice the lamb. Divide the lamb, roasted potatoes and radish salad between plates. Pour the cherry and balsamic glaze over the lamb to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The cherry and balsamic glaze was a hit, complementing the lamb beautifully with its tangy-sweet flavour.
- Ease of prep: Instructions were easy to follow, with helpful tips for perfectly cooking the lamb to a pink centre.
- Suggestions: Consider adding roasted vegetables like carrots or kumara for a heartier meal; some found the salad underwhelming.
- Portions: Some reviewers mentioned the lamb portion was generous, while others felt it could be larger for heartier appetites.
- Cooking time: A few customers noted needing to cook the lamb and potatoes longer than the recipe suggested.
