HelloHero: Roast Lamb Rump & Salsa Verde
with Garlicky Potatoes & Slaw
This is a dazzling twist on a classic Sunday roast with all the trimmings. Lamb rump, cooked to pinky perfection, golden spiced potatoes, a zingy salsa verde and crunchy slaw. Is your mouth watering yet? Time to get this in the oven!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
350 g
Lamb rump
1 packet
Mint
1 sachet
Chilli Flakes
2 packet
Potato
1 packet
Shredded Cabbage Mix
1 packet
Pea Pods
1
Lemon
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Lightly score fat of lamb rump in a criss-cross pattern. Season lamb on both sides. • In a large frying pan, place lamb fat-side down. Place pan over medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. Increase heat to high, then sear lamb on all sides for 30 seconds.
• While the lamb is cooking, cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, transfer lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes. TIP: The lamb will keep cooking as it rests!
• While the lamb is roasting, pick and thinly slice mint leaves (see ingredients). Slice lemon into wedges. • In a small bowl, combine mint, olive oil (2 tbs 2 people / 1/4 cup 4 people), a pinch of chilli flakes (if using) and a good squeeze of lemon juice. Season and set aside.
• Trim and halve pea pods lengthways. • In a large bowl, combine pea pods, shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice roast lamb rump. • Divide garlicky potatoes, slaw and lamb between plates. Top lamb with salsa verde. • Serve with mayonnaise and any remaining lemon wedges. Enjoy!
