Easy Peppercorn Lamb Rump & Veggie Fries
with Cucumber Salad & Mayo- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
You know you’re in for a good night when the only thing standing between you and this classy lamb dish is a matter of minutes. With only the most tender lamb rump cut, a punchy pepper crusting and baked veggie fries, you just can't go wrong. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 packet
lamb rump
1
beetroot
2
carrot
½ sachet
black peppercorns
1
cucumber
1 bag
Mixed Salad Leaves
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score the fat of lamb rump in a 1cm criss-cross pattern. Season lamb all over with salt and pepper, then place, fat-side down, in a large frying pan. • Place the pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase heat to high and sear 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 beetroot and carrot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. • Meanwhile, crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. In a small bowl, combine crushed peppercorns and a drizzle of olive oil.
Roast the lamb • Place lamb on a second lined oven tray and use the back of a spoon to spread peppercorn mixture over the lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven and cover with foil to rest for 10 minutes. • Slice cucumber into half-moons. In a medium bowl, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season and toss to coat.
TIP: The meat will keep cooking as it rests!
• Slice peppercorn lamb rump. • Divide veggie fries, cucumber salad and lamb between plates. • Pour any resting juices over lamb. Serve with mayonnaise. Enjoy!
