Roast Lamb Rump & Garlic Greens
with Lemon4.0(24)
Calories
:
243 kcalProtein
:
35.3g proteinTotal
:
40 minutesDifficulty
:
EasyUnder 30g carbs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
240 g
Venison Steak
2
Garlic
1
Courgette
1 packet
Broccoli Florets
1
Lemon
1 packet
Rocket leaves
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Calories243 kcal
Energy (kJ)1020 kJ
Fat7.4 g
of which saturates1.5 g
Carbohydrate3.9 g
of which sugars3.5 g
Dietary Fibre7.1 g
Protein35.3 g
Sodium90 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- 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!
2
- Slice lemon into wedges. Finely chop garlic. Thinly slice courgette into sticks.
- Roughly chop silverbeet.
3
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook broccoli florets and courgette, tossing, until tender, 5-6 minutes.
- Add garlic and silverbeet cook until fragrant, 1-2 minutes
- 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.
4
- Slice lamb.
- Divide roast lamb and garlic greens between plates.
- Serve with any remaining lemon wedges. Enjoy!
