Balsamic-Glazed Lamb Rump & Tuscan Potatoes
with Tomato & Rocket Salad
- Sulphites
- Milk
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
Bring a little rustic romance to your plate with our balsamic-glazed lamb rump and Tuscan roast potatoes. Paired with a zingy tomato and rocket salad, it’s the perfect mix of rich, roasty, and refreshingly tangy—like a warm Italian evening, no passport needed.
Ingredients
1
Tomato
350 g
Lamb rump
1 packet
Balsamic Glaze
(Contains: Sulphites May be present: Sesame, Fish, Eggs, Soy, Milk)
1 packet
Rocket Leaves
2 packet
Potato
1 sachet
Mediterranean Spice Blend
2
Radish
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine)
Nutrition
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left).
• Preheat oven to 220°C/200°C fan-forced.
• Lightly score lamb rump fat in a criss-cross pattern.
• Place lamb, 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 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.
• Meanwhile, cut potato into bite-size chunks. Thinly slice radish. Cut tomato into thin wedges.
• 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.
• Transfer lamb, fat-side up, to a baking dish. 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!
• Meanwhile, in a large bowl, combine rocket leaves, radish, tomato and a drizzle of vinegar and olive oil. Season to taste.
• Thinly slice lamb.
• Divide balsamic-glazed lamb rump, tomato and rocket salad and Tuscan potatoes between plates. Spoon any remaining balsamic glaze and resting juices over the lamb to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The balsamic glaze was a hit, adding a delicious touch to the tender lamb rump.
- Ease of prep: Many found this recipe straightforward to prepare, with one customer noting it was easy enough for their partner to cook.
- Suggestions: Consider cooking the lamb for less time if you prefer it medium; some found it overcooked following the recipe.
