Seared Salmon & Roast Lamb Rump
with Sautéed Garlic Greens & Lemon
- Fish
Treat yourself to a restaurant-quality dinner at home with beautifully seared salmon fillets and a vibrant medley of sautéed broccoli and courgette. Finished with a squeeze of fresh lemon and peppery rocket leaves, this light and zesty meal is a nutritious way to win over the dinner table! We’ve replaced the rocket leaves in this recipe with mixed salad leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
2
Garlic
1
Courgette
1 packet
Broccoli Florets
1
Lemon
1 packet
Mixed Salad Leaves
280 g
Salmon
(Contains: Fish)
350 g
Lamb rump
Not included in your delivery
1 drizzle
olive oil
Nutrition
You will need
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.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • Wipe out frying pan, then 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 cook until fragrant, 1-2 minutes
• Remove from heat, then add a good squeeze of lemon juice. Season to taste with salt and pepper.
TIP: Add a dash of water to the pan to help speed up the cooking process. TIP: Patting the skin dry helps it crisp up in the pan!
• Slice lamb. • Divide roast lamb, salmon and garlic greens between plates. • Serve with any remaining lemon wedges. Enjoy!
