HelloHero: Peppercorn Lamb Rump
with Veggie Fries & Cheesy Cucumber Salad
- Sulphites
- Milk
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
Ingredients
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites, Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs, May contain traces of allergens; )
350 g
Lamb rump
1
Cucumber
1 sachet
Classic Roast Seasoning
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Carrot
1
Beetroot
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over with salt and pepper, then place, fat-side down, in a large frying pan. • Place the pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase heat to high and sear lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is cooking, cut beetroot and carrot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. • In the last 5 minutes of cook time, sprinkle over grated Parmesan cheese. Bake until melted and golden. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Meanwhile, in a small bowl, combine cracked black pepper and a drizzle of olive oil.
• Place lamb on a second lined oven tray and use the back of a spoon to spread peppercorn mixture over the lamb. • Roast lamb for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven, then cover with foil to rest for 10 minutes. • Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, add mixed salad leaves and balsamic & olive oil dressing. Toss to coat. Season to taste.
TIP: The meat will keep cooking as it rests!
• Slice peppercorn roasted lamb rump. • Divide lamb, spiced cheesy veggie fries and cucumber salad between plates. • Pour any resting juices over lamb. Serve with a dollop of mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many customers praised the lamb's taste, with several mentioning it was tender and delicious when cooked as directed.
- Ease of prep: Following the recipe precisely yields perfectly cooked lamb rump, though some found veggie fries needed longer cooking times.
- Suggestions: Consider adding a sauce to complement the lamb; some found mayonnaise insufficient. Adjust veggie fry size for even cooking.
- Next-day meals: Leftovers make great lunches, with some customers ordering extra lamb for this purpose.
- Portions: Some found the lamb quantity generous, while others wished for more to serve larger groups.
