[GFYF] Roast Lamb Rump & Onion Chutney

Name: [GFYF] Roast Lamb Rump & Onion Chutney with Balsamic Courgette Salad
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 350 g Lamb rump; 1 packet Rocket leaves; 2 Courgette; 2 Radish; 1 packet Onion Chutney; 1 drizzle olive oil; 1 drizzle balsamic vinegar

with Balsamic Courgette Salad

Berlinda LeUpdated on January 15, 2026

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Calories

538 kcal

Protein

34.8g protein

Total

45 minutes

Difficulty

Easy

Under 30g carbs

Allergens:

Sulphites

Tender lamb rump meets smokey-sweet chargrilled capsicum relish in this flavour-packed feast! With a fresh courgette salad and a tangy balsamic twist, it’s a vibrant, juicy number that’s big on taste and made to impress.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

350 g

Lamb rump

1 packet

Rocket leaves

Courgette

Radish

1 packet

Onion Chutney

(Contains: Sulphites; )

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Calories538 kcal

Energy (kJ)2250 kJ

Fat30.5 g

of which saturates15 g

Carbohydrate10.9 g

of which sugars9.3 g

Dietary Fibre3.2 g

Protein34.8 g

Cholesterol102 mg

Sodium210 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

• 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. TIP: Starting the lamb in a cold pan helps the fat melt without burning.

• Transfer lamb, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven, top with onion chutney and rest for 10 minutes. TIP: The meat will keep cooking as it rests!

• While lamb is roasting, thinly slice courgette lengthways. Thinly slice radish. • Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook courgette, turning until tender, 2-3 minutes. Season. Transfer to a bowl and set aside to cool.

• To the bowl with courgette, add rocket, radish, a drizzle of balsamic vinegar and olive oil. Toss to combine and season. • Thinly slice lamb. • Divide roast lamb rump and balsamic courgette salad between plates. Top lamb with any resting juices to serve. Enjoy!