[GFYF] Roast Lamb Rump & Garlic Greens
with Lemony Yoghurt
- Milk
Ingredients
350 g
Lamb rump
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1
Broccoli
1
Courgette
1
Lemon
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over 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. Transfer, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.
TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!
• Slice lemon into wedges. Finely chop garlic. Thinly slice courgette into sticks. • Cut broccoli into small florets, then roughly chop stalk. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook broccoli and courgette, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant. • Remove from heat then add a good squeeze of lemon juice. Season with salt and pepper.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Slice lamb. • Divide roast lamb and garlic greens between plates. • Serve with lemony yoghurt and any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The lamb rump was delicious, with some suggesting mint sauce as a tasty alternative to the lemon yoghurt.
- Suggestions: Consider adding potatoes to make the meal more filling and satisfying.
- Portions: Several reviewers felt the meal was too small, particularly noting a need for more vegetables.
