Zesty Garlic-Herb Lamb & Veggie Fries
with Radish Salad & Lemon Wedges
Bold, herby, and downright delicious, this lamb rump is a flavour-packed feast! Juicy, perfectly cooked lamb gets a punchy kick from our garlic & herb seasoning, while crispy veggie fries bring the crunch. A fresh, peppery radish salad ties it all together for a dish that’s as colourful as it is crave-worthy. Get ready to impress your taste buds! This recipe is under 650kcal per serving.
Ingredients
1 packet
Mixed Salad Leaves
350 g
Lamb rump
1
Carrot
2
Garlic
1
Lemon
2
Potato
1
Radish
1 sachet
Garlic & Herb Seasoning
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a criss-cross pattern. Season lamb on both sides. • In a large frying pan, place lamb fat-side down. Place pan over a medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. • Increase heat to high, then sear lamb on all sides for 30 seconds. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, cut potato and carrot into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 25-30 minutes.
• Meanwhile, 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, cover with foil and set aside to rest for 10 minutes. TIP: The lamb will keep cooking as it rests!
• While the lamb is cooking, finely chop garlic. • Zest lemon to get a pinch and slice into wedges. • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and garlic & herb seasoning until fragrant, 1 minute. • Transfer to a medium bowl, then add lemon zest, a squeeze of lemon juice and stir to combine. Season with salt and pepper.
• Thinly slice radish. • In a large bowl, combine radish, mixed salad leaves, a drizzle of olive oil and a squeeze of lemon juice. Season to taste.
• Slice lamb rump, then add to garlic-herb mixture with any lamb resting juices. • Divide veggie fries, radish salad and garlic-herb lamb rump between plates. • Serve with any remaining lemon wedges. Enjoy!
